Tender kale and Swiss chard simmered with black-eyed peas, okra, garlic and warm spices, finished with fresh tomato and a squeeze of lemon. Gluten-free.
20m prep · 45m cook · 4 servings Gluten-Free
Ingredients Instructions
1 tbsp Olive Oil 2 cloves Garlic 1 bunch Kale 1 bunch Swiss Chard 10 oz Frozen Black-eyed Peas 8 oz Frozen Okra 1 ½ cups Vegetable Broth 1 tsp Cumin 1 tsp Chili Powder 1 tsp Brown Sugar 1 pinch Cayenne Pepper ½ tsp Salt 1 whole Tomatoes 1 whole Lemon
Instructions 1 Heat the 1 tbsp olive oil in a large, deep skillet or pot over medium heat until it shimmers, about 2 minutes. Add the garlic and cook, stirring, until it just begins to turn golden and smells fragrant, 1 to 2 minutes. 2 Add the kale and chard a handful at a time, stirring each batch until it wilts enough to make room for the next. Once all the greens are in, cook, stirring often, until they are bright green and fully wilted, about 5 minutes total. 3 Add the frozen black-eyed peas, frozen okra and 1 1/2 cups vegetable broth and stir to combine. Stir in the cumin, chili powder, brown sugar, cayenne and 1/2 tsp salt. Raise the heat and bring to a boil, about 3 minutes. 4 Reduce the heat to low, cover, and simmer, stirring occasionally, for 25 to 30 minutes, until the black-eyed peas are creamy and tender all the way through when you bite one, the okra is soft, and the kale is tender with no chewy, squeaky bite. If the pot looks dry before then, add a splash of water. 5 Taste and add more salt, a little at a time, until the greens taste well seasoned, plus more cayenne if you like heat. Serve topped with the sliced tomatoes and a squeeze of lemon juice from the wedges. Estimated nutrition (per serving) Calories 180 kcal
Protein 9g
Carbs 29g
Fat 4g
Fiber 7g
Sodium 640mg
Sugar 6g
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