Southern Greens and Pasta

Southern Greens and Pasta

Southern Greens and Pasta

If you are unfamiliar with chicory's bitter-tasting leaves, then you may want to try the more subtle, yet still pungent mustard greens.


Makes 12 (1/2-cup) servings


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


  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

Calories 88
Calories from Fat 13 %
Total Fat 1 g
Saturated Fat <1 g
Carbohydrate 15 g
Fiber 3 g
Protein 4 g
Sodium 39 mg

Dietary Exchange

Starch 1
Vegetable 1/2

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