Vegan -Persian Spinach and Black Eyed Peas

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* Exported from MasterCook *

 

Persian Spinach and Black-Eyed Peas

 

Recipe By : Vegetarian Times, Feb 2000

Serving Size : 6 Preparation Time :0:00

Categories : Quick & Easy Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 leeks, white parts only, halved lengthwise -- rinsed

well, and

chopped (1 cup)

12 oz fresh baby spinach -- rinsed well

1/2 cup chopped fresh parsley

4 bunches scallions (white and light green parts) -- sliced

2 16-oz cans black-eyed peas -- drained and rinsed

3 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

 

In extra-large skillet, heat oil over medium heat. Add leeks and cook, stirring

often, until wilted and tender, 5 to 8 minutes.

 

Add spinach, parsley, scallions and 1/4 cup water. Cover and cook just until

spinach has wilted, about 8 minutes.

 

Stir in black-eyed peas, lemon juice, cinnamon and nutmeg. Cook uncovered, just

until heated through, about 5 minutes. Season with salt and freshly ground

pepper to taste. Serve hot.

 

Per serving: 197 cal; 7g prot; 3g total fat (0 sat fat); 37g carb; 0chol; 235mg

sod; 10g fiber

 

KES 03/15/00

 

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NOTES : This dish is customarily served over rice, but I like to spoon it over

couscous for nice textural balance. To prepare couscous, pour 2 cups boiling

water over 1 cup couscous in a heat proof dish. Cover, let stand 15 minutes,

then fluff with a fork. Top stew with plain low-fat yogurt or soy yogurt if

desired, and accompany with warmed pita bread and diced tomatoes - on the vine

dressed with olive oil, lemon juice and fresh dill. For dessert, serve a

platter of sliced fruit accented with a squeeze of lime.