Lent Recipe: Hoppin’ John with Carolina Kale

hoppin' john kaleRice and beans could mean lots of things. Perhaps Mardi Gras inspired to keep my culinary effort south of Mason-Dixon with a combination of two recipes that fulfill my dietary plans for Lent. Hoppin’ John is a dish of black eye peas served with rice, and the Carolina Kale helps me toward my goal of five bunches of greens per week.

Carolina Kale

This is a dish I haven’t done for a while that I chose for being different from my usual preparation. The greens are cooked with tomatoes for more liquid. I modified the recipe intentionally by adding eight ounces of pre-sliced mushrooms to increase the dish’s nutrient density Fuhrman style. They were a great  addition, and by adding a couple of cups of cooked beans it would make a great all in one Rice and Beans and Greens Super Dish. I will definitely make this dish again during Lent.

Hoppin’ John: Yam Variation

This dish seems to be black eye peas cooked in many different ways.  I chose a variation from Alan Goldhamer’s cookbook The Health Promoting Cookbook that included chopped yam and potato and celery as the main seasoning. The yam looked huge when chopped, so I omitted the potato. It came together nicely, but when finished I realized that I should have added more yam or sweet potato.

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About vegpedlr

Plant powered off-road triathlete

Posted on February 26, 2012, in Recipe and tagged , , , , , . Bookmark the permalink. Leave a comment.

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