Recipe by Cooking Light
Greens and peas are both good sources of folic acid. Greens lovers will enjoy the strong flavor and distinctive texture of mustard greens simply wilted in a skillet.
2 tablespoons extra-virgin olive oil, divided
12 cups torn turnip greens, stems removed (about 12 ounces)
¼ teaspoon salt
¼ teaspoon black pepper
½ cup chopped green onions
2 teaspoons caraway seeds
3 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 (16-ounce) can black-eyed peas, rinsed and drained
¼ cup balsamic vinegar
1. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add greens; cook 4 minutes or until wilted. Combine greens, salt, and black pepper in a large bowl, set aside.
2. Add 1 tablespoon of oil to the pan. Stir in onions, caraway seeds, garlic, and jalapeño; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil.
3. Add pea mixture to greens mixture. Serve warm.
Makes 4 servings (serving size: 3/4 cup)
Eat one vegetarian dinner a week.
Vegetarians have long been seen as healthy eaters, since most of their food comes from very nutritious plant sources. Even if you are a “meat and potatoes” lover, you can still enjoy the health benefits of a vegetarian lifestyle. Make it a goal to eat one dinner per week that uses a non-meat protein source.
Money-saving tip: Eating dishes made with kidney beans, black-eyed peas, or other beans is much cheaper than cooking with meat.
Georgia State History Fact: The belief that greens and black-eyed peas bring good luck causes thousands of families all across Georgia to cook a dinner using these two foods every New Year’s Eve.