Mexican Black Eyed Peas and Greens
Hearty black eyed peas infused with Mexican-inspired spices and served with healthy greens for good luck and fortune in the new year!
Servings: 2 servings
Calories: 402kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 red onion finely chopped
- 1/2 teaspoon fine sea salt
- 1 bell pepper cored and finely chopped
- 1-2 jalapeños cored and finely chopped
- 3 garlic cloves minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 bunch lacinato kale stem removed and finely chopped (about 3 cups)
- 1 15-ounce can black eyed peas, drained and rinsed
- diced tomato, green onion and nacho cashew cream for topping
Instructions
- In a large skillet, warm 2 tablespoons oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent.
- Add the bell pepper, jalapeño, garlic, chili powder and cumin. Stir to combine and continue to cook for about 3 more minutes.
- To the skillet, add the kale. Cover with a lid and cook until wilted. Stir to combine. Add the drained black eyed peas, stir and cook until heated through.
- Distribute in separate bowls garnished with cashew cream, avocado, green onion and diced tomato. Serve warm and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 402kcal | Carbohydrates: 48g | Protein: 17g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 694mg | Potassium: 775mg | Fiber: 18g | Sugar: 6g | Vitamin A: 16023IU | Vitamin C: 218mg | Calcium: 485mg | Iron: 6mg