Cotton Field Picker Lunch
Reynard Goodfellow
about 1 year ago
A hearty and satisfying lunch enjoyed by cotton field pickers. This meal provides the necessary energy and nutrients to keep them going throughout the day.
Cooking Time
20 minutes
Serving Size
2 servings
Nutrition Per Serving
Cal
350
Protein
15g
Fat
8g
Sat Fat
1g
Carbs
60g
Chole
0mg
Fiber
10g
Sugar
5g
Sodium
600mg
Ingredients
- 1 cup cooked rice
- 1 cup black-eyed peas
- 1 cup collard greens
- 1/2 cup diced tomatoes
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the onions and garlic, and sauté until fragrant.
- Add the diced tomatoes and cook for another 2 minutes.
- Stir in the black-eyed peas, collard greens, and cooked rice.
- Season with salt, black pepper, cayenne pepper, paprika, dried thyme, dried oregano, dried basil, dried parsley, dried rosemary, and dried sage.
- Cook for 5-7 minutes, or until the collard greens are wilted and the flavors are well combined.
- Serve hot and enjoy!
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