Black-Eyed Peas with Pork & Greens

Name: Black-Eyed Peas with Pork & Greens
Ingredients: 1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground pepper; 1 tablespoon canola oil; 1 medium onion, chopped; 2 tablespoons tomato paste; 1 cup instant brown rice; 8 cups roughly chopped kale leaves, (about 1 small bunch), tough stems removed; 4 cloves garlic, minced; 1 14-ounce can reduced-sodium chicken broth; 2 tablespoons cider vinegar, or sherry vinegar; 1/2 teaspoon smoked paprika, preferably hot (see Tip); 1 15-ounce can black-eyed peas, rinsed

Black-Eyed Peas with Pork & Greens was pinched from <a href="http://www.eatingwell.com/recipes/black_eyed_peas_with_pork_greens.html" target="_blank">www.eatingwell.com.</a>

"This boldly flavored spin on Hoppin' John replaces salt pork or bacon with lean pork chops. Plus we've added greens—in this case kale—a traditional accompaniment with the dish. Serve with cornbread and a glass of Spanish rioja...."

INGREDIENTS

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1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces

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1/2 teaspoon salt, divided

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1/4 teaspoon freshly ground pepper

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1 tablespoon canola oil

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1 medium onion, chopped

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2 tablespoons tomato paste

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1 cup instant brown rice

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8 cups roughly chopped kale leaves, (about 1 small bunch), tough stems removed

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4 cloves garlic, minced

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1 14-ounce can reduced-sodium chicken broth

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2 tablespoons cider vinegar, or sherry vinegar

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1/2 teaspoon smoked paprika, preferably hot (see Tip)

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1 15-ounce can black-eyed peas, rinsed

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