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Black-Eyed Peas with Sweet Potato and Greens

Made this delicious meal today while listening to the 2012 Rose Bowl game. A wonderful combination of flavors! Serve with brown rice or fat-free cornbread, with hot sauce on the side.

Makes 4 servings

1 package (10 ounces) frozen or fresh kale, chard, or collard greens

4 cups low-sodium vegetarian broth

2 packages (10 ounces each) frozen black-eyed peas, thawed and drained or

1 sixteen ounce package of dried black-eyed peas, rinsed and soaked for 8 hours

2 cloves garlic, minced

1 can (18 ounces) vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped, or 2 cups cooked

A few dashes of liquid smoke

I prefer fresh kale but if you can only get frozen thaw frozen greens in a bowl of boiling water. Chop and combine with broth, black-eyed peas, garlic, sweet potatoes, and liquid smoke in a large saucepan. Bring to a boil, stirring often, then reduce heat and simmer for 20 to 30 minutes.

Per serving (1/4 recipe): calories: 412; fat: 4 g; calories from fat: 8%; cholesterol: 0 mg; protein: 32 g; carbohydrates: 74 g; sugar: 1 g; fiber: 22 g; sodium: 127 mg

Recipe by Bryanna Clark Grogan found in Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal Barnard, M.D.

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