Ingredients
- 1 1/4 cups dried black-eyed peas
- 1 small white onion, diced
- 1 stalk celery with leaves, diced
- 1 medium carrot, sliced
- 2 cloves garlic, minced
- 1 1/2 tsp Creole or Cajun seasoning blend
- 3 1/2 cups vegetable broth
- 3 cups chopped, packed greens (i.e., mustard, chard, collard, kale, dandelion)
1. Place black-eyed peas, onion, celery, carrot, garlic, Creole or Cajun seasoning, and broth in the container of the Instant Pot or pressure cooker. Stir together well.
2. Fasten lid and set the manual pressure cooker setting for 40 minutes, according to manufacturer’s directions. Allow to vent pressure.
3. When cooking cycle and venting are complete, open the lid. Stir in greens, cover, and allow the heat of the mixture to soften the greens for 8 minutes. Stir well and serve immediately.
Per serving: Calories: 128; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrate: 28 g; Total Sugars: 5 g (Added, 0 g); Dietary Fiber: 9 g; Protein: 10 g; Sodium: 550 mg; Potassium: 407 mg; Calcium: 123 mg; Vitamin D: 0 mcg; Iron: 3 mg.
(tsp=teaspoons; g=grams; mg=milligrams; mcg = micrograms.)
Recipe and photo courtesy of Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian; sharonpalmer.com.