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Cajun Pork with Pasta Salad
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Southern Greens and Pasta
Yield: Makes 12 (1/2-cup) servings
If you are unfamiliar with chicory's bitter-tasting leaves, then you may want to try the more subtle, yet still pungent mustard greens.
Ingredients:
2
teaspoons olive oil
1
cup chopped green bell pepper
1/2
cup chopped onion
1/2
cup peeled and chopped jicama
1/3
cup chopped celery
1
clove garlic, minced
1
can (about 14 ounces) fat-free reduced-sodium chicken broth
2
tablespoons tomato paste
1
teaspoon dried oregano leaves
1/4
teaspoon black pepper
1
package (10 ounces) frozen black-eyed peas
4
ounces uncooked radiatore or other medium pasta
1
head chicory, mustard greens or kale, washed, ribs removed and thinly sliced
2
to 3 drops hot pepper sauce
Preparation:
1.
Heat oil in large saucepan. Add bell pepper, onion, jicama, celery and garlic. Cook over medium heat 3 minutes. Stir in chicken broth, tomato paste, oregano and black pepper. Bring to a boil; stir in black-eyed peas. Cover and simmer over low heat 20 minutes or until peas are tender.
2.
Cook pasta according to package directions, omitting salt. Drain and set aside.
3.
Add chicory to saucepan; cover and cook on low until wilted, about 3 minutes. Stir in pasta. Cook until heated through. Season to taste with red pepper sauce. Garnish as desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 39 mg |
| Protein | 4 g |
| Fiber | 3 g |
| Carbohydrate | 15 g |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 13 % |
| Calories | 88 |
Dietary Exchange:
| Starch | 1 |
| Vegetable | 1/2 |
This recipe appears in:
Southern
