Black-Eyed Pea Stew - Tufts Health & Nutrition Letter

Name: Black-Eyed Pea Stew - Tufts Health & Nutrition Letter
Ingredients: 2 Tbsp plant oil (such as soybean or canola); 1 medium onion, sliced; 2 tsp garlic, minced; 8 cups low-sodium chicken broth; 3/4 cup barley; 1 cup finely chopped sun-dried tomatoes; 1 Tbsp finely chopped fresh oregano; 1 tsp or dried Freshly ground black pepper to taste; Red pepper flakes to taste; 2 Tbsp balsamic vinegar; 1 bunch (about 2 cups) kale, stems removed and roughly chopped; 3 cups cooked black-eyed peas (from dry or canned, rinsed and drained— preferably no salt added or low sodium); 1/2 tsp salt

www.nutritionletter.tufts.edu

In some traditions, eating black-eyed peas and greens to celebrate the new year is thought to bring prosperity!

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Ingredients

2 Tbsp plant oil (such as soybean or canola)
1 medium onion, sliced
2 tsp garlic, minced
8 cups low-sodium chicken broth
3/4 cup barley
1 cup finely chopped sun-dried tomatoes
1 Tbsp finely chopped fresh oregano
1 tsp or dried Freshly ground black pepper to taste
Red pepper flakes to taste
2 Tbsp balsamic vinegar
1 bunch (about 2 cups) kale, stems removed and roughly chopped
3 cups cooked black-eyed peas (from dry or canned, rinsed and drained— preferably no salt added or low sodium)
1/2 tsp salt