vegan - Field Peas with Kale and Sweet Potatoes

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* Exported from MasterCook *

 

Field Peas with Kale and Sweet Potatoes

 

Recipe By :The Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1 large sweet potato -- (about 2 cups cubed)

1 large onion -- (1 1/2 to 2 cups chopped)

1 tablespoon vegetable oil

1 pound kale -- (4 to 5 cups)

3 1/2 cups cooked field peas or green pigeon peas -- (two 15

1/2-ounce cans)

freshly ground black pepper to taste

cider vinegar

Tabasco or other hot pepper sauce

 

Serves 4 to 6. Sort of Southern, could be Caribbean, absolutely

African-influenced this is a colorful, tasty meal in a skillet.

 

In a saucepan, bring the water to a boil. While the water heats, peel the sweet

potato and cut it into 1/2-inch cubes. When the water boils, cook the sweet

potato cubes for about 10 minutes, until barely tender. While the potatoes cook,

chop the onion and saute it in the oil in a large skillet until translucent.

Drain the potatoes, reserving a few tablespoons of the cooking liquid, and set

aside.

 

Wash the kale leaves, shake them dry, and remove and discard the tough bottom

parts of the stems. Cut through the stems lengthwise and finely chop the leaves.

Add the kale to the onions and saute for I or 2 minutes, until the leaves are

still bright green but much reduced. Add the reserved potato water to the

skillet to steam the kale. Drain and rinse the field peas or pigeon peas (canned

pigeon peas are especially salty and must be well rinsed). Add them to the

skillet along with the drained cooked sweet potatoes and heat for a minute or

two. Add pepper to taste.

 

Serve immediately, offering vinegar and Tabasco at the table for a little extra

zing.

 

PER 8-OZ SERVING: 142 CALORIES, 6.9 G PROTEIN. 2.3 G FAT, 24.5 G CARBOHYDRATE,

19 MG SODIUM, 0 MG CHOLESTEROL.

 

 

 

Source:

" Moosewood Restaurant Cooks at Home "

Copyright:

" 1994 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 131 Calories; 4g Fat (27.1% calories from

fat); 5g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 57mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0