Recipe of the Month: Black-Eyed Peas with Pork & Greens


This boldly flavored spin on Hoppin’ John replaces salt pork or bacon with lean pork chops. Adding greens, in this case kale, makes this dish only 279 calories per serving.   Ingredients  1 pound Pork Chops, Boneless, Trimmed, Cut into 1/2-inch pieces  1/2 teaspoon Salt, Divided  1/4 teaspoon Pepper, Freshly Ground 1 tablespoon Canola Oil  1 medium Onion, Chopped  2 tablespoons Tomato Paste  1 cup Brown Rice, Instant 8 cups Kale Leaves, Tough Stems Removed, Roughly Chopped 4 cloves Garlic, Minced  1 can (14 ounces) Chicken Broth, Reduced Sodium 2 tablespoons Cider or Sherry Vinegar  1/2 teaspoon Smoked Paprika (Sweet, Bittersweet or Hot) 1 can (15 ounces) Black-eyed Peas, Rinsed  Toss pork with 1/4 teaspoon of salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring until just cooked through (4 to 6 minutes). Using a slotted spoon, transfer meat to a bowl.  Add onion, tomato paste and rice to the pan and cook until the onion softens (4 minutes). Add kale and garlic, and cook until the kale begins to wilt (1 to 2 minutes). Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done (15 to 20 minutes). Stir in the reserved pork and black-eyed peas and heat for 1 minute. Makes 6 servings, about 1-1/3 cups each.