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Lamb and Mustard Greens with Black-Eyed Peas and Rice (Turkey)

Lamb and Mustard Greens with Black-Eyed Peas and Rice (Turkey) comes together with Dried Black Eyed Peas, Rice, Strong Flavored Mustard Greens, Lean Ground Lamb, and Olive Oil. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1/4 cup
• 2 bunch
• 6 oz
• 2 1/2 tbsp
• 1/2 cup
• 3/4 tsp
• 3/4 tsp
• 1/4 tsp
• 1/4 tsp
• 4

Method (preview)

1. 1

   And cook in plenty of water until almost tender, 30 minutes.

2. 2

   Meanwhile, soak the rice in hot water for 10 minutes and drain.

3. 3

   Wash the greens in several changes of water; trim the stems.

4. 4

   Chop tender stems and greens coarsely to make 4 cups.

5. 5

   Place the meat and 1 tablespoon of the oil in a 4-quart casserole.

6. 6

   Cover and cook over medium-high heat for 5 minutes, stirring occasionally.

7. 7

   Reduce the heat to medium, add the onion, and continue cooking, covered, 2 minutes more.

8. 8

   Stir in the tomato and pepper pastes and 1/2 cup water.

9. 9

   Bring to a boil, cover and cook at a simmer for 20 minutes.

10. 10

    To the casserole, add the rice and the drained black-eyed peas.

11. 11

    Simmer, covered, for 5 minutes.

12. 12

    Stir in the greens; continue cooking over medium heat until the greens, rice and peas are all tender, about 10 minutes longer.

13. 13

    Remove from the heat and stir in salt to taste.

14. 14

    Heat the remaining 1 1/2 tablespoons oil in a small skillet, add the hot red pepper and black pepper and allow to sizzle gently.

15. 15

    Immediately drizzle over the bean mixture and stir to combine.

16. 16

    Tip into a shallow serving dish and serve warm with wedges of lemon.

17. 17

    Contributed to the FareShare Gazette by Chupa; 21 May, 2007 www.fareshare.net