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Slow-Cooked Black-Eyed Peas with Wild Greens and Lemon
MARTHA STEWART14Ingredients
90Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. black-eyed peas (dried, sorted to remove stones)
- 3 cloves garlic
- 2 bay leaves (dried)
- 1 cup extra virgin olive oil
- 6 red onions (small, julienned)
- ground black pepper
- coarse salt
- 4 cloves garlic (sliced)
- 2 cups tomatoes (finely chopped peeled and seeded)
- 1 pinch aleppo pepper
- 1 cup greens (packed blanched and chopped wild, such as chard, dandelion, or mustard)
- 2 Tbsp. fresh dill (chopped)
- 1/2 lemon
- 8 oz. spinach (stemmed, washed, and dried)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat500 |
| % DAILY VALUE |
| Total Fat55g85% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium810mg23% |
| Protein18g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A120% |
| Vitamin C90% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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