Physicians Committee for Responsible Medicine (PCRM)

Recipe of the Week

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Recipe of the Week

January 1, 2019

Black-Eyed Peas with Sweet Potatoes and Greens

Eating black-eyed peas on New Year’s Day is thought to bring luck in the new year. Serve with brown rice or fat-free cornbread—and maybe a dash of hot sauce!

Makes 4 1-cup servings


1 10-ounce package frozen kale, chard, or collard greens
4 cups low-sodium vegetable broth
2 10-ounce packages frozen black-eyed peas, thawed and drained
2 cups cooked sweet potato, chopped; or 1 18-ounce can vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped
A few dashes liquid smoke


Thaw greens in the microwave or a bowl of boiling water. Chop and combine with broth, black-eyed peas, garlic, sweet potatoes, and liquid smoke in a large saucepan.

Bring to a boil, stirring often, then reduce heat and simmer for 20-30 minutes.

Source: Dr. Neal Barnard’s Program for Reversing Diabetes by Neal Barnard, M.D.; recipe by Bryanna Clark Grogan

Per serving: Calories: 308; Fat: 2 g; Saturated Fat: 0.4 g; Calories from Fat: 4%; Cholesterol: 0 mg; Protein: 17 g; Carbohydrates: 59 g; Sugar: 14 g; Fiber: 14 g; Sodium: 184 mg; Calcium: 163 mg; Iron: 4.525 mg; Vitamin C: 38 mg; Beta-Carotene: 16069 mcg; Vitamin E: 1.6 mcg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

It’s easy to go vegan with the tips and tricks in Dr. Neal Barnard’s latest book, The Vegan Starter Kit. Check it out on Amazon!


Physicians Committee for Responsible Medicine
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Washington, D.C. 20016


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