Dishes like this Vegan Black-Eyed Peas Recipe with Greens Hash make clean-eating so easy and eating out so hard. Flavored with Berbere, this dish would make a tasty addition to your New Year's tradition of black-eyed peas and greens
Ingredients
- 1 heavy-bottom frying or saute pan with a lid
- 2 tbsp olive oil
- 1 red onion
- 4 cloves garlic
- 1/2 inch piece of ginger
- 1 large baking potato
- 2 tbsp vegetable stock
- 1 can black eyed peas
- 2 cups fresh kale
- 2 tsp Berbere Seasoning
- Salt and pepper to taste
- *Diced avocado and parsley to garnish and serve with.
Instructions
- First off, peel the onion and dice it.
- Add it to a heavy bottom pan with the olive oil and let saute about 10 minutes, stirring often.
- While onion is sauteing, peel the garlic and ginger and chop them up well and add to the onion in the pan.
- Wash and cube the potato into about 1/4 to 1/2 inch cubes.
- Move the onion, garlic and ginger in the pan to the sides of the pan and add in the cubed potato.Add in 1 tbsp vegetable stock and cover the pan and let cook for 5 minutes on medium-high.
- Remove the lid and carefully flip over the cubed potato with a spoon. Then add in the other tbsp of vegetable stock and cover the pan again and let potato cook for another 5 minutes.
- While potato is cooking, grab 2 handfuls of kale and remove the stalk from them. Also drain and rinse the canned black-eyed peas.
- When the potatoes are cooked (they should be tender after the 10 minutes of covered cooking) add in the Berbere seasoning and mix well.
- Then add in the kale and black-eyed peas and cover for 1-2 minutes or until kale wilts slightly.
- Remove from the heat, season with salt and pepper and serve drizzled with fresh chopped parsley and creamy diced avocado.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 145mg | Fiber: 7g | Sugar: 3g
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