Southern Mustard Greens and Pasta Recipe: A Flavorful Tradition

Southern Greens and Pasta

YIELD Makes 12 (1/2-cup) servings

If you are unfamiliar with chicory's bitter-tasting leaves, then you may want to try the more subtle, yet still pungent mustard greens.

INGREDIENTS

2 teaspoons olive oil 1 cup chopped green bell pepper 1/2 cup chopped onion 1/2 cup peeled and chopped jicama 1/3 cup chopped celery 1 clove garlic, minced 1 can (about 14 ounces) fat-free reduced-sodium chicken broth 2 tablespoons tomato paste 1 teaspoon dried oregano leaves 1/4 teaspoon black pepper 1 package (10 ounces) frozen black-eyed peas 4 ounces uncooked radiatore or other medium pasta 1 head chicory, mustard greens or kale, washed, ribs removed and thinly sliced 2 to 3 drops hot pepper sauce

PREPARATION:

1. Heat oil in large saucepan. Add bell pepper, onion, jicama, celery and garlic. Cook over medium heat 3 minutes. Stir in chicken broth, tomato paste, oregano and black pepper. Bring to a boil; stir in black-eyed peas. Cover and simmer over low heat 20 minutes or until peas are tender.
2. Cook pasta according to package directions, omitting salt. Drain and set aside.
3. Add chicory to saucepan; cover and cook on low until wilted, about 3 minutes. Stir in pasta. Cook until heated through. Season to taste with red pepper sauce. Garnish as desired.

This recipe appears in: Southern NUTRITIONAL INFORMATION: Sodium 39 mg Protein 4 g Fiber 3 g Carbohydrate 15 g Saturated Fat <1 g Total Fat 1 g Calories from Fat 13 % Calories 88 DIETARY EXCHANGE: Starch 1 Vegetable 1/2