Black-Eyed Peas with Turkey Necks & Greens
My boldly flavored spin on Black-Eyed Peas and Greens replaces salt pork with no sodium Turkey Necks, plus I have added a power green—in this case kale—. With its special cholesterol-lowering benefits, fiber-related components and its support for the body’s detoxification system. Soul Food Powerhouse. Serve with cornbread. Super cheap, easy, and a delicious soul food classic. Its Diabetic Approved, Gluten Free, Low Sugar, Low Calorie and Low Sodium
WHAT YOU NEED
- 1 pound turkey necks
- 1/4 teaspoon Mrs. Dash
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 tablespoons tomato paste
- 1 cup instant brown rice
- 8 cups roughly chopped kale leaves, (about 1 small bunch), tough stems removed
- 4 cloves garlic, minced
- 1 14-ounce can reduced-sodium chicken broth
- 2 tablespoons cider vinegar, or sherry vinegar
- 1/2 teaspoon smoked paprika, preferably hot
- 1 15-ounce can black-eyed peas, rinsed
PREPARATION
Active: 30 minutes/Ready In: 45 minutes
1. Sprinkle turkey neck with 1/4 teaspoon Mrs. Dash. Heat oil in a large nonstick skillet over medium heat. Add
the turkey neck and pan sear until golden brown on outside on all sides, then set aside.
2. In medium size pot add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is
done, 15 to 20 minutes. Stir in the reserved turkey neck and black-eyed peas and heat for 1 minute.
· Tip: Smoked paprika is a spice made from grinding smoke-dried red peppers. It’s available in sweet, bittersweet and hot. Find it in the spice section of large supermarkets.
Serving size: 1 cup
Per serving: 195 calories; 7 g fat(1 g sat); 4 g fiber; 24 g carbohydrates; 18 g protein; 38 mg cholesterol; 2 g sugars
