Black-Eyed Peas with Pork & Greens


What's This?
Serving size 6
Prep Time
Total Time


1 lb boneless pork chops, trimmed, cut into 1/2-inch pieces½ tsp salt, divided¼ tsp freshly ground pepper1 Tbsp canola oil1 medium onion, chopped2 Tbsp tomato paste1 cup instant brown rice8 cup roughly chopped kale leaves (about 1 small bunch), tough stems removed4 clove garlic, minced14 oz reduced-sodium chicken broth2 Tbsp cider vinegar or sherry vinegar½ tsp smoked paprika, preferably hot (see Tip)15 oz black-eyed peas, rinsed


1. Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.

2. Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.

Tip: Smoked paprika is a spice made from grinding smoke-dried red peppers. It’s available in sweet, bittersweet and hot. Find it in the spice section of large supermarkets.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 279 12%
  • Calories from fat 72 15%
  • Total Fat 8gm 22%
  • Sodium 526mg 20%
  • Total Carbohydrates 31gm
  • Fiber 5gm
  • Protein 23gm
  • Cholesterol 44mg 10%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Diabetic, Gluten Free, Healthy, High Fiber, Low Cholesterol, Low Fat, Pork, Vegetable, Bean & Legume, American, Easy, New Year

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