Black-Eyed Peas With Pork & Greens

This boldly flavored spin on Hoppin’ John replaces salt pork or bacon with lean pork chops. Plus we’ve added greens—in this case kale—a traditional accompaniment with the dish. Serve with cornbread and a glass of Spanish rioja.

Prep/Cook Time: 45 Minutes, Servings: 6

Ingredients

• 1 pound boneless pork chops, trimmed, cut into ½-inch pieces
• ½ teaspoon salt, divided
• ¼ teaspoon freshly ground pepper
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 1 cup instant brown rice
• 8 cups roughly chopped kale leaves (about 1 small bunch), tough stems removed
• 4 cloves garlic, minced
• 1 14-ounce can reduced-sodium chicken broth
• 2 tablespoons cider vinegar or sherry vinegar
• ½ teaspoon smoked paprika, preferably hot
• 1 15-ounce can black-eyed peas, rinsed

Directions

1. Toss pork with ¼ 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 ¼ 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.

Nutritional Information

Per Serving: 279 Calories, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 44 mg, Carbohydrates: 31 g, Fiber: 5 g, Total Sugars: 2 g, Added Sugars: 0 g, Protein: 23 g, Sodium: 526 mg, Potassium: 792 mg, Folate: 59 mcg, Calcium: 153 mg

© Dotdash Meredith. All rights reserved. Used with permission.

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