| Recipe: Southern Beans and Greens |
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| Written by Dr. Jen | |
| Wednesday, 11 July 2007 | |
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Some intro text here about the recipe. when you click on the link you will get the full ingredients. But this is just the intro section, as I don't think it is wise to put the ingredients in the heading section that will appear in the home blog page.
Serves: 4 1 tablespoon olive oil 3 cloves garlic, chopped 4 cups water or vegetable stock 2 teaspoon dried oregano pinch cayenne pepper 4 cups kale, collards or mustard greens, washed, cut into bite size pieces 1 large Spanish onion, chopped 2 15oz. cans black eyed peas, undrained 1 28 oz. can crushed tomatoes, undrained 1 1/2 teaspoon cumin 2 teaspoon salt 1 tablespoon cider vinegar (optional) In a large soup pot, heat the olive oil over medium heat. Saute onion and garlic for about 2 minutes. Add beans, greens of choice and water or stock. Bring to a boil, cover and gently boil until greens are tender, about 15 minutes. Add tomatoes and seasonings and simmer another 15 minutes. Adjust seasonings to taste. By: Polly Pitchford, Full Spectrum Health™� |