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|
- 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.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||13 %|
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