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Black-eyed Peas with Pork and Greens

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Black-eyed peas get a healthy makeover.

Take a traditional New Year’s dish and give it a healthful spin. That’s what the editors of Eating Well have done in their latest cookbook, “Eating Well: 500 Calorie Dinners” (The Countryman Press, $24.95).

“This boldly flavored spin on Hoppin’ John replaces fatty salt pork or bacon with lean pork chops,” the editors write. “Greens are a traditional accompaniment with the dish; we like the earthiness of kale, but collards or turnip greens would be wonderful, too.”

Have a great new year.

Black-eye Peas with Pork and Greens

1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces
1/2 teaspoon salt, divided use
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 medium onion, chopped
2 tablespoons tomato paste
1 cup instant brown rice
8 cups coarsely 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-eye peas, rinsed

Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.

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 rbroth, 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 balck-eye peas and the reserved pork and heat through, about 1 minute.

Makes 6 servings.

Approximate nutritional value: 279 calories, 8 g fat, 44 mg cholesterol, 32 g carbohydrate, 5 g fiber, 526 mg sodium.

From “Eating Well: 500 Calorie Dinners”

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