Black-Eyed Peas & Greens

Leah Short — Sat, 05 Jan 2019 04:43:01 +0000

Happy New Year! I hope 2019 has been treating you well so far. Did you make resolutions? Have you broken any? I made a few including baking more, especially bread! On January 1, I made Black-Eyed Peas & Greens in my instant pot for good luck. I usually eat boring peas and greens on the first every year, but I’ve had this particular recipe bookmarked since early last year. It is full of flavor, but the peas and greens still shine. If you didn’t get your good luck food in this year, save this recipe for next year. I did that last year with the good luck piglet. It’s never too late for a little good luck!

Thanks to my trusty Instant Pot, this recipe is really easy. The time consuming part comes from soaking the peas overnight. I know, I know, why are you soaking peas when, hello, you have an Instant Pot. I scratched my head on this one, too, but finally figured out it’s probably because cooking the dried peas in the Instant Pot AND doing the rest of the recipe would add 30+ minutes. Doable, but much easier to just soak your peas overnight and go ahead with the recipe the next day. I also chose to buy a bunch of collards instead of the bag of already chopped. To save time, you can certainly use the bag, but I’m anti collard stems, so I prefer to chop them myself.

I had never used a smoked turkey leg in my cooking before. It really does add a nice, smoky flavor and was pretty cheap at my grocery store (under 5 bucks). I didn’t like having to deal with removing the meat and shredding it, so next year I think I’ll skip that step and use ham instead. That means using a veggie or chicken broth, since the first part of the recipe is making a broth from the smoked turkey leg. Really good, but I really hate dealing with meat on the bones. I’m a weirdo, I know.

Definitely a keeper recipe that I’ll make every year. It’s slightly brothy, but not enough to where I’d call it a soup. Just super good comforting food to start your year off right!

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Clean Slate: Almond Chicken Soup with Sweet Potato, Kale, & Ginger

Leah Short — Sun, 22 Feb 2015 18:47:38 +0000

Oh if there’s ever been the perfect time for this soup. I’ve been stuck in my house since last Sunday thanks to an unreal ice storm plus snow in Nashville. I can finally see parts of my driveway peeking through the ice as it melts more and more. With temps below freezing, all I want is soup. Y’all know my love for odd flavor combinations, so I had to try this Almond Chicken Soup with Sweet Potato, Kale, and Ginger from the Clean Slate cookbook. Yep, it’s not only a big bowl of comfort, but it’s good for you!

So, how’s it taste?

I was really curious about how almond butter would work in a soup. I’ve had it mixed with savory before in this sandwich, but I couldn’t imagine how it would work in broth. It makes it incredible! The almond butter with the ginger makes this soup phenomenal! The original recipe in Clean Slate called for collard greens, but I subbed kale. Kale really stood up to the soup and didn’t get mushy. I had leftovers from the fridge and froze some as well, and both times the soup was just as good as when I first made it. I loved the texture of the smooth broth with the chunks of chicken and sweet potato. The squeeze of lime at the end brightens the dish. I can’t wait to make this one again!

The dishes you see in the pictures above are part of the Martha Stewart Collection white dishware available exclusively at Macy’s. Fantastic dishware for everyday use, plus they’re dishwasher and microwave safe!

Yield: 4 servings

Almond Chicken Soup with Sweet Potato, Kale, & Ginger

Ingredients:

4 cups chicken stock
1/2 yellow onion, finely chopped
1 garlic clove, minced
1 large sweet potato, peeled and finely chopped
8 oz. boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup chopped, trimmed kale leaves (or collard green leaves)
2 tbsp. minced peeled fresh ginger
coarse salt & freshly ground black pepper
lime wedges, for serving

Directions:

1. Combine stock, onion, garlic, and sweet potato in a stockpot, and bring to a boil. Reduce to a simmer, and add the chicken; cover and simmer 20 minutes.

2. In a bowl, whisk together almond butter and 1/2 cup of hot broth into a thick paste.

3. Add kale (or collard) and ginger to soup; bring to a boil, reduce heat and simmer, covered, 5 minutes. Stir in almond butter paste. Season with salt and pepper. Serve soup immediately with lime wedges.

per serving: 348 calories, 21g fat, 17g carbs, 26g protein, 3g fiber

*Nutrition based on using collards, not kale.

Source: Clean Slate by the editors of Martha Stewart Living

Disclosure: I received a copy of Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best and the Martha Stewart Collection white dishware at no cost. All opinions expressed here are solely my own, as always. This post contains affiliate links.

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