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%.

Ingredients

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

Directions

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.