Project Description

Ingredients:

  • 2 pounds greens, such as collards, kale and/or escarole, trimmed and washed

  • 1 tablespoon vegetable oil

  • 2 ounces prosciutto or 3 slices bacon, diced (1/2 cup)

  • 1 1/2 cups cooked or 1 can (15 oz.) blackeyes, drained

  • 1 tablespoon red-wine vinegar, or to taste

  • Salt and fresh ground black pepper to taste

  • 1-cup brown basmati rice, dry

  • 1 cup diced carrots

  • 2 cups cooked garbanzo beans, drained

  • 1 1/2 cups frozen peas

  • 1/4 cup roasted red peppers, cut into thin strips

Instructions

Slice greens into 1/2-inch wide strips. Heat oil in a very large skillet over high heat. Add prosciutto or bacon (omit oil if using bacon) and sauté until lightly browned, about 2 minutes. Add greens and cook, stirring constantly, until wilted, 5-10 minutes, adding a little water if necessary. Add the blackeyes and heat through. Season with vinegar, salt and pepper.

Serves 4.

Nutritional Information per Serving:

Calories 179, Protein 11 g, Carbohydrates 23 g, Fat 6 g, Calories from fat 28%, Cholesterol 8 g, Fiber 9 g, Folate 150 mcg, Sodium 242 mg