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Black-Eyed Peas with Sweet Potatoes and Greens

A wonderful combination of flavors, this quick and easy recipe is perfect for nights when there is not enough time for an elaborate meal, but you still want something filling and tasty!

Makes 4 servings


1 10-ounce package frozen kale, chard, or collard greens
4 cups low-sodium vegetable broth
2 10-ounce packages frozen black-eyed peas, thawed and drained
2 garlic cloves, minced
2 cups cooked sweet potato or yam, or one 18 ounce can vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped
Few dashes liquid smoke


Thaw greens in the microwave or 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: 298 calories; 1.5 g fat; 0.3 g saturated fat; 4.4% calories from fat; 0 mg cholesterol; 16 g protein; 58.2 g carbohydrates; 10.4 g sugar; 13.3 g fiber; 304 mg sodium; 156 mg calcium; 4.6 mg iron; 32.8 mg vitamin C; 14,605 mcg Beta Carotene; 2.1 mg vitamin E

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

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