Southern Peas and Greenserve as a side dish or over brown rice as a complete meal. If you’re lucky enough to find fresh black-eyed peas at the market, grab them up and treat your taste buds to the fresh flavor. Fresh shelled green peas work well in this dish too. Reduce calories and fat by eliminating the bacon and using olive oil to sauté the onion.
Saturated fat: 1.8g Monounsaturated fat: 2.4g
Polyunsaturated fat: 0.7g
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2 slices smoked bacon
½ cup chopped onion
2 cups fat-free, lower-sodium chicken broth
2 cups water
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (1-pound) bag frozen black-eyed peas, thawed
1 (12-ounce) bunch fresh turnip greens, trimmed and coarsely chopped
2 tablespoons pepper vinegar
1. Cook bacon in a Dutch oven over medium heat until crisp. Use a slotted spoon to remove the bacon, leaving drippings in pan. Drain then crumble bacon.
2. Add onion to pan drippings and sauté 4 minutes, stirring occasionally. Stir in broth, water, salt, black pepper, peas and greens.
3. Reduce heat and simmer for 55 minutes or until peas are tender, stirring occasionally. Skim off fat that rises to the top of the pot.
4. When peas are tender, stir in vinegar.
5. Ladle about 1⅓ cups of the mixture into each bowl. Top with crumbled bacon.
Serves 4 (1⅓ cup and about ¼ slice of bacon each)
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