Purple Hull Peas and Sweet Potato Greens
My southern side of the family is extremely superstitious; if you dream of the same person three separate times you contact him/her immediately. While at the Farmers Market I saw Purple Hull Peas, a vegetable I was completely unfamiliar with, at three separate stands. I felt obligated to purchase a bag. At the next stand, I bought my arugula and was offered a bag of sweet potato greens at a 20% discount. Bargains and superstition? Now that's the South!
Lori's Power Lunch:
This is a meal rich in vitamins and fiber with a generous amount of protein.
Purple Hull Peas:
1 TB grape seed oil
1 medium onion
1-2 cloves garlic finely minced
1 pound of purple hull peas
2 bay leaves
sea salt and freshly ground pepper
Stemmed rice (I prefer brown rice stemmed in chicken broth*)
- Heat the oil in a medium saucepan over medium heat. Add onion and saute until softened stirring occasionally, about 3-4 minutes. Add the garlic and saute until fragrant, 1 minute. Add the hull peas and stir to combine. Add enough water to cover peas by 1-2 inches. Add bay leaves and a sprinkling of sea salt and freshly ground pepper.
- Bring to a boil over medium-high heat, then lower a simmer. Simmer over low heat uncovered until beans are tender, about 45 minutes.
- Drain the cooking liquid and remove the bay leaves. Adjust seasonings as needed.
- Serve over rice with a generous dollop of siracha. Enjoy an afternoon energy boost that encourages you to kick into headstand, meet your deadlines, or see your child's point of view.
Sweet Potato Greens:
I love salad, but can get a bit bored with the usual mixed greens in a vinaigrette. These warm greens satisfy the salad craving with an autumn twist.
1 TB grape seed oil
1 half red onion
1/4 tsp cayenne pepper
1 bunch sweet potato greens, stems removed
- Heat oil over medium heat in a large saute pan. Add the onion and cayenne pepper and saute until softened, about 3-4 minutes. Add the sweet potato greens. Using tongs, toss the greens in the sauce pan until evenly coated with onions and seasoning.
- Add soy sauce* to taste, for me this was about 1-2 splashes. Serve warm.
*Note: this dish is easily made vegetarian by steaming rice in water or vegetable broth in place of chicken broth. Also, those using these recipes for a gluten free diet will need an appropriate substitute for the soy sauce. Visit Whole Foods.com for select brands.