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The Vegan Kitchen: Beet greens and black-eyed peas with strawberry vinegar

When you roast or pickle beet roots, what do you do with the wonderful beet greens? Mix them with black-eyed peas for a satisfying, phytonutrient- and protein-rich side dish that will knock your guests’ sox off.

2-4 servings. Prep time: 15 minutes

1 bunch beet greens, stems and leaves chopped separately

1 can black-eyed peas, drained

½ cup thin sliced shallots

2 cloves of garlic, finely minced

1 TBSP olive oil

1 TBSP strawberry vinegar — you can substitute other flavorful vinegars or lime juice, but strawberry vinegar is amazing in this dish.

Fresh ground black pepper

  • Sauté the shallots and the garlic in olive oil in a large pan until softened and slightly browned
  • Add the beet stems and cook for 5 minutes.
  • Add the beet greens and cook for a few minutes until wilted
  • Add the black-eyed peas and sauté all until heated through
  • Adjust seasoning with strawberry vinegar and lots of black pepper just before serving

The mild strawberry vinegar is surprising and sophisticated and gives a taste of spring. The beets turn the black-eyed peas rosy, but they still stand out against the red and green of the beets – it is a beautiful dish. And as the vegan doctor says: “Eat your colors!”

Copyright 2016 Eva-Maria Simms.


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