Peas and Greens

Chef

Judith Finlayson

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Cookbook

Canadian Diabetes Slow Cooker Recipes

Published by Robert Rose

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This image courtesy of Colin Ericcson

This delicious combination of black-eyed peas and greens, which is a Greek tradition, is a great dish for busy weeknights. It also makes a wonderful side dish for roasted meat, particularly lamb.

Makes4 servings

Cooking MethodSlow Cooking

CostInexpensive

Easy

Total Timehalf-day

OccasionCasual Dinner Party

Recipe CourseMain Course, Side Dish

Dietary ConsiderationDiabetic, Egg-free, Gluten-free, High Fiber, Low Cholesterol, Low-fat, Peanut Free, Tree Nut Free, Vegetarian

EquipmentCrock Pot

MealDinner

Taste and TextureGarlicky, Juicy, Savory, Spiced

Type of DishVegetable

Ingredients

1 (15 ml) tbsp olive oil
2 onions, finely chopped
1 bulb fennel, cored, leafy stems discarded, bulb sliced on the vertical
4 cloves garlic, minced
½ tsp (2 ml) salt
½ tsp (2 ml) cracked black peppercorns
¼ tsp (1 ml) fennel seeds, toasted and ground
1 can (14 oz/398 ml) diced tomatoes, including juice
2 cups (500 ml) cooked dried or canned black-eyed peas, drained and rinsed (see Variation)
2 tbsp (25 ml) freshly squeezed lemon juice
1 tsp (5 ml) paprika (see Tips)
4 cups (1 l) trimmed chopped spinach or Swiss chard (about 1 bunch)

Instructions

In a skillet, heat oil over medium heat for 30 seconds. Add onions and fennel and cook, stirring, until fennel is softened, about 5 minutes. Add garlic, salt, peppercorns and toasted fennel and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
Add peas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until peas are tender. In a small bowl, combine lemon juice and paprika, stirring, until paprika dissolves. Add to slow cooker stoneware and stir well. Add spinach, stirring, until submerged. Cover and cook on High for 20 minutes, until spinach is tender.

Notes

Works in slow cookers from 3½ to 6 quarts.
To toast fennel seeds: Place seeds in a dry skillet over medium heat and cook, stirring, until fragrant and they just begin to brown, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind. (Or place the seeds on a cutting board and use the bottom of a wine bottle or measuring cup.)
Use any kind of paprika in this recipe. Hot paprika will add the zest heat seekers prefer. Smoked paprika will enhance the flavor with a pleasant smokiness.
Make Ahead: This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.