Steps:
- Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.
- Add the garlic and tempeh bacon and sauté, stirring frequently, until everything is golden and just beginning to brown lightly.
- Stir in the black-eyed peas, apple, and barbecue sauce. Cook over medium-high heat for 10 minutes or until the sauce is reduced.
- Add the greens and cover until wilted. Stir the greens, then cook for another 2 minutes or so for the spinach, or 4 minutes for the chard, until tender but still bright green. Serve at once.
- Variation
- This is also wonderful with kale, but it needs more cooking time than chard or spinach. Start steaming it separately just before starting the dish; once cooked to your liking, stir it in at the end.
- Menu Suggestions
- My favorite companion for this dish is Cheese Grits with Corn (page 96). Add a simple green salad to the meal.
- Another nice way to complete this meal is with Fruitful Red Slaw (page 177) or Creole Coleslaw (page 178) and microwaved sweet potatoes.
- nutrition information
- Calories: 325
- Total Fat: 11g
- Protein: 13g
- Carbohydrates: 45g
- Fiber: 9g
- Sodium: 1170mg
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