Pepper plant with immature peppercorns
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Here is a great Mexican recipe that is quick to fix and is healthy for you too. It is usually made with yellow hominy but this recipe is made with black-eyed peas. Peas and legumes in general are an excellent source of folates. The greens are high in Vitamin A and the peppers are high in vitamin C. It is sort of a soup but it is a meal in itself when served with some corm tortillas or some cornbread.

BLACK-EYED PEA PASOLE WITH PORK AND COLLARD GREENS

1 large pablano pepper

Cooking spray

3/4 pound boneless peok shoulder, trimmed and cut into 1/2 inch pieces

3 cups low sodium chicken broth

4 cups chopped collard greens

1 cup chopped red onion

1 cup chopped tomatillos

1/2 cup fresh cilantro

2 tsp finely chopped jalapenos

1/2 tsp Mexican oregano

2 cloves garlic chopped

1 25 0z can black-eyed peas rinsed and drained

1/4 tsp salt

1/4 tsp freshly ground black pepper

6 lime wedges

Place the pablano pepper on a foil lined baking sheet, broil 3 inches from the heat for eight minutes or until blackened and charred, turning after six minutes. Place in a heavy duty zip-lock bag, seal and let stand for 15 minutes. Peel and discard skin and seeds, membrane and stem. Coarsely chop pepper and set aside.

Heat a dutch oven over medium high heat. Coat pan with cooking spray. add pork; cook 4 minutes, browning on all sides. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, chopped poblano, greens and next six ingredients (through garlic). Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. stir in peas, salt and pepper; simmer uncovered for 5 minutes or until thoroughly heated. Serve with lime wedges.

This makes a great meal on a cold winter night because is both hot and spicy. Serve with warm corn tortillas or some good crusty cornbread.

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