In this tasty “down home” dish, bits of tart apple add a delightful flavor twist. If you have the time, make a pan of your favorite vegan corn bread.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.
Step 2
Add the garlic and tempeh bacon and sauté, stirring frequently, until everything is golden and just beginning to brown lightly.
Step 3
Stir in the black-eyed peas, apple, and barbecue sauce. Cook over medium-high heat for 10 minutes or until the sauce is reduced.
Step 4
Add the greens and cover until wilted. Stir the greens, then cook for another 2 minutes or so for the spinach, or 4 minutes for the chard, until tender but still bright green. Serve at once.
Variation
Step 5
This is also wonderful with kale, but it needs more cooking time than chard or spinach. Start steaming it separately just before starting the dish; once cooked to your liking, stir it in at the end.
Menu Suggestions
Step 6
My favorite companion for this dish is Cheese Grits with Corn (page 96). Add a simple green salad to the meal.
Step 7
Another nice way to complete this meal is with Fruitful Red Slaw (page 177) or Creole Coleslaw (page 178) and microwaved sweet potatoes.
nutrition information
Step 8
Calories: 325
Step 9
Total Fat: 11g
Step 10
Protein: 13g
Step 11
Carbohydrates: 45g
Step 12
Fiber: 9g
Step 13
Sodium: 1170mg
