Hoppin' John Vegetable Sauté
Serve this dish, adapted from chef Cynthia Lair at Cookus Interruptus, with braised greens for a double dose of calcium. The hoppin’ john contains 13% of your RDA of calcium; serving it with one cup of cooked collard greens gives you another 26%.
1 tablespoon olive oil
1 onion chopped
5-6 cloves of garlic
minced ½ red bell pepper
diced 1 carrot
sliced in rounds ½ cup corn kernels
½ cup chopped tomatoes
1 tablespoon fresh thyme
½ teaspoon salt
1/8 teaspoon black pepper
¼ - ½ teaspoon red pepper flakes
2 - 3 cups cooked black-eyed peas
Heat oil in skillet. Add onion and garlic and sauté until onion is soft and translucent. Add red pepper and carrot and sauté a few minutes more. Add corn, chopped tomatoes, thyme, salt, pepper, and red pepper flakes. Stir gently until heated through.
Stir in cooked black-eyed peas. Taste and adjust seasonings.
Makes 4-6 servings with 145 calories, 4 g fat, 250 mg sodium, 26 g carbohydrates, and 6 g fiber.