If you can buy the black eyed peas already cooked great, otherwise, soak them the night before and cook them in a pot covered with water on a simmer until soft, salting at the end.
Black eyed peas are incredibly underrated. Most people think of them as Southern food, but they have incredible flavor and texture that is almost buttery. High in fiber and protein, it is time to make them part of your life.
Black Eyed Peas, Leeks and Zucchini
Servings
4 Servings
Ingredients
- ¼ cup extra virgin olive oil
- 2 large leeks white and pale-green parts only, chopped
- ¾ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 3 cups cooked black eyed peas
- 2 large zucchini grated
- 1 lemon
Instructions
- Place a large sauté pan over high heat. Add evoo and saute leeks, stirring regularly until the leeks are golden. Add salt and red pepper flakes.
- Add the black eyed peas and zucchini to the pan, cook until heated through. Adjust seasoning to taste. Sprinkle with lemon when serving.
Nutrition
Nutrition Facts
Black Eyed Peas, Leeks and Zucchini
Amount per Serving
Calories
286
% Daily Value*
Fat
13.6
g
21
%
Sodium
180
mg
8
%
Carbohydrates
38.4
g
13
%
Fiber
9.3
g
39
%
Sugar
8.9
g
10
%
Protein
6.7
g
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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