Black-Eyed Peas, Brown Rice, & Greens

So good! So nutritious! So easy! Black-eyed peas are one of my absolute favorite legumes! They are creamy, delicious, and very easy on my digestive tract. Serve these over warm corn tortillas topped with sliced avocado and your favorite salsa, and you are in for a treat!

Ingredients:

• 2 C black-eyed peas, dry (or canned)
  
• Water, enough to completely cover and cook the black-eyed peas
  
• ½ onion, whole
  
• 2 cloves garlic, peeled and whole
  
• 1 bay leaf
  
• 1 tablespoon sea salt
  
• 2 cups brown rice, rinsed
  
• 4 cups water
  
• 3 cups mixed greens (kale, mustard greens, collards, chard, and/or turnip greens), coarsely chopped
  
• Salt & pepper to taste
  
• 1 large avocado, sliced
  
• Salsa
  

Preparation:

1. Soak the black-eyed peas for several hours ahead of time by placing in a large pot with plenty of cold water to cover (you can do this in the morning and cook the black-eyed peas in the evening).
   
2. Combine the rice and 4 cups of water in a rice cooker and cook on the brown rice setting, or cook on the stove top according to package directions.
   
3. Meanwhile, drain and rinse the black-eyed peas, return them to the pot, and cover with plenty of water so that all the black-eyed peas are completely under water.
   
4. Add the onion, garlic, bay leaf, and sea salt, and bring to a boil over high heat.
   
5. Lower the heat and simmer until the black-eyed peas are tender, about 20 minutes.
   
6. Transfer the black-eyed peas into a large bowl, discard the onion, garlic, and bay leaf, and reserve some of the liquid for the greens, about an inch in the bottom of a large sauce pan.
   
7. Add the greens to the reserved liquid and bring the liquid to a boil.
   
8. Cover and simmer for about 10 minutes.
   
9. Serve the brown rice, black eyed peas, and greens over warm corn tortillas.
   
10. Top with avocado slices and salsa.
    

Makes 6 large servings