Black-Eyed Peas, Leeks, and Zucchini
A delicious (and healthy) way to eat the simonim (signs for a good judgment). Easy and quick to make, colorful, and light enough to balance a heavy holiday meal.
If you can buy the black eyed peas already cooked great, otherwise, soak them the night before and cook them in a pot covered with water on a simmer until soft, salting at the end.
Black eyed peas are incredibly underrated. Most people think of them as Southern food, but they have incredible flavor and texture that is almost buttery. High in fiber and protein, it is time to make them part of your life.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Kashrut Type: Parve
INGREDIENTS
- ¼ cup extra virgin olive oil
- 2 large leeks, white and pale-green parts only, chopped and checked for bugs
- ¾ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 3 cups cooked black eyed peas
- 2 large zucchini, grated
- 1 lemon
PREPARATION
- Place a large sauté pan over high heat. Add evoo and saute leeks, stirring regularly until the leeks are golden. Add salt and red pepper flakes.
- Add the black eyed peas and zucchini to the pan, cook until heated through. Adjust seasoning to taste. Sprinkle with lemon when serving.
Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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