Recipe Redux: Hoppin’ John Salad

21 Dec

It’s been a busy month (hence not posting for a month… sorry), but I was so excited and ready to post again for Recipe Redux!  This month’s theme was very fun: “Good Luck Foods.”  My “lucky” recipe is Hoppin’ John Salad, which is said to “bring a prosperous year filled with luck.”  The black eyed peas are a symbol for coins and the kale is a symbol for money, since it is the color of green bills.

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recipe redux

Hoppin’ John Salad

Yields 4 servings as entree

 

2 tablespoons walnut oil (or any oil you prefer)

1 medium yellow onion, diced

1 medium red bell pepper, seeds removed and diced

2-3 garlic cloves, diced

3-4 large leaves organic kale, ribs removed and sliced thin

1/4 cup vegetable broth

2 (15 ounce) cans black eyed peas

Salt and fresh ground black pepper, to taste

Cooked brown rice, optional

Avocado, optional, as garnish
 
Directions:
 
In a large heavy bottomed pot, heat the oil over medium-low heat.  Add in the onion and saute until soft.  Add the red bell peppers and garlic and stir well, cook 2-3 minutes, or until slightly softened.

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To the pot, add the kale and broth.  Cover the pot and turn the heat to low.  Cook for 5-7 minutes, or until the kale is dark green and just cooked.  Add the black eyed peas, stir well and cook just until heated through.

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Serve with brown rice and avocado, if desired.
 

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2 Responses to “Recipe Redux: Hoppin’ John Salad”

  1. Deanna Segrave-Daly (@tspbasil) December 23, 2013 at 9:53 pm #

    I was getting tired of my sauteed kale – looks good in this recipe for sure!

Trackbacks/Pingbacks

  1. Secret Recipe Club: Super Soft Homemade White Bread + Meal Plan Monday #3 | we heart vegan - January 20, 2014

    […] Hoppin’ John Salad with Homemade […]

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