Recipe for Mixed Greens and Tomatoes with Black-Eyed Peas 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl extra-virgin olive oil
1 med chopped onion, (3/4 cup)
3 x scallions finely chopped, (1/3 cup)
(white and light green parts)
2 stalk celery, diced (1 cup)
3 cup tender leafy greens
such as beet greens or chard or spinach
tough stems removed
rinsed well and roughly chopped
2 lrg tomatoes
peeled and finely chopped
1 x cilantro sprig, stemmed and chopped
1 pch fennel seeds, crushed slightly
1 tsp coarse salt
1/2 tsp ground black pepper
3 cup cooked or canned black-eyed peas
Instructions:
Instructions: 4 TO 6 SERVINGS DAIRY-FREE

Serve this piquant vegetable dish warm or at room temperature for lunch along with good crusty bread and a glass of wine. Feel free to substitute any white beans for black-eyed peas.

In large saucepan, heat oil over medium heat. Add onion, scallions and celery and cook, stirring often, until golden, about 10 minutes. Add 1 cup water and cook, stirring often, for 10 minutes.

Stir in greens, tomatoes, cilantro, fennel seeds, salt and pepper and cook, stirring often, for 10 minutes more.

Stir black-eyed peas into greens mixture with 3 to 4 tablespoons water. Cook, stirring occasionally, 10 minutes to combine flavors. Adjust seasoning and serve warm or at room temperature.

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