Southern Greens and Pasta
Browse the recipe Southern Greens and Pasta
Southern Greens and Pasta
YIELD Makes 12 (1/2-cup) servings
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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:
- 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.
- Cook pasta according to package directions, omitting salt. Drain and set aside.
- 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.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| 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 |