Category
Main Dish
Servings
8
Calories
117
Transform this classic southern dish into a healthier, mineral rich version of its best self! Smoked Dulse takes center stage in the better-than-bacon role and the bright diversity of veggies satisfy the eyes as well as the taste buds.
Kara Ibarguen
Ingredients
1 lb Dried Black Eyed Peas
-
1 Strip Kelp
-
or Alaria (about 1 oz)
2 Cloves Garlic, chopped
2 Yellow Onions, chopped
1 each Red, Yellow, & Green Bell Pepper, chopped
5 Stalks Celery, chopped
2 Large Carrots, chopped
2 tsp Oregano
3 tsp Cumin
-
1 tsp Sea Salt with Sea Veg
-
1 tsp Kelp with Cayenne
1 tsp Cayenne, to taste
-
1 1/2 C Smoked Dulse, snipped into pieces
Directions
Place the peas and seaweed in a large pot and add enough water to cover, plus a couple inches on top
Bring to a boil and cook 5 minutes, covered
Remove from the heat and let sit at least an hour
In a separate pot, sauté the vegetables on medium in a small amount of oil for about 6 minutes
Add the seasoning and continue to sauté until tender, but not mushy
When the peas have reached the desired texture, combine the two pots, add the Smoked Dulse, and heat through
Recipe Note
Goes great with Laver Cheesy Grits!
Nutrition
Nutrition
- Serving Size
- 181
- per serving
- Calories
- 117
- Protein
- 3 grams
- 6%
- Fat
- 3 grams
- 6%
- Carbs
- 20 grams
- 8%
- Fiber
- 5 grams
- 20%