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Black-Eyed Peas with Pork and Greens - PCOS-Friendly Recipe

Black-Eyed Peas with Pork and Greens
Servings: 8
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Chef John Watch how to make this classic Southern New Year’s Day specialty.

Ingredients

  • 1 pound dried black-eyed peas
  • 1 pound pork neck bones
  • 3 slices bacon, cut into 1/2-inch pieces
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 3 cloves garlic, chopped
  • 6 cups cold water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 teaspoon salt
  • 6 ounces smoked ham, diced
  • 1 bunch kale, ribs removed and leaves torn into pieces

Instructions

  1. Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
  2. Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
  3. Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
  4. Pour cold water and black-eyed peas into pork mixture; increase heat to high.
  5. Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
  6. Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
  7. Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
  8. Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Kale.

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

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