This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Good men eat and drink that they may live."
This is a super simple one pot meal that has so much going for it. The spiciness from jalapeno, cumin and chili powder is really well balanced by the sweet carrots and black eyed peas, savory chicken, and bitter greens. If you like spicier food you can use extra jalapenos to your liking.
Most recipes call for the canned beans to be drained and rinsed, but the liquid from the can adds a lot of thick texture to this stew. Almost any leafy green vegetable will do, from spinach to kale, but the spiciness of the mustard greens is perfect for this stew.
Servings: 4 | Serving size: about 2 1/2 cups
Cooking Time: 90 Minutes
This recipe can easily be multiplied and makes very good leftovers. Keep refrigerated up to 3-4 days.
Place the olive oil in a large sauce pan over medium high heat.
Add the onion and cook, stirring frequently, for about 4 minutes.
Add the celery and cook for another 4 minutes.
Add the chicken thighs and cook until lightly browned.
Add the carrots, salt, pepper, jalapeno, cumin, chili powder, oregano, black eyed peas and water.
Reduce the heat to medium, stir and cover.
Simmer for 60 minutes stirring occasionally.
Add the greens to the pot and stir. Cook for about 5 minutes.
Serving size: about 2 1/2 cups
Amount Per Serving
|Calories 394||Calories from Fat 74|
|% Daily Value|
|Total Fat 7g||14%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 43g||14%|
|Dietary Fiber 12g||41%|
|Vitamin A 297%||Vitamin C 125%|
|Calcium 19%||Iron 37%|
|Vitamin K 445 mcg||Potassium 1413 mg|
|Magnesium 139 mg|