Black-eyed Peas With Pork & Greens


  • 1 pound  boneless pork chops, trimmed, cut into 1/2-inch pieces
  • 1/2 teaspoon  salt, divided
  • 1/4 teaspoon  freshly ground pepper
  • 1 tablespoon  canola oil
  • 1   medium onion, chopped
  • 2 tablespoons  tomato paste
  • 1 cup  instant brown rice
  • 8 cups  roughly chopped kale leaves, (about 1 small bunch), tough stems removed
  • 4 cloves  garlic , minced
  • 1 14-ounce can  reduced-sodium chicken broth
  • 2 tablespoons  cider vinegar, or sherry vinegar
  • 1/2 teaspoon  smoked paprika, preferably hot (see Tip)
  • 1 15-ounce can  black-eyed peas, rinsed


This Boldly Flavored Spin On Hoppin' John Replaces Salt Pork Or Bacon With Lean Pork Chops. Plus We've Added Greens--in This Case Kale--a Traditional Accompaniment With The Dish. Serve With Cornbread And A Glass Of Spanish Rioja. Favicon
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