A one-pan supper that turns a can of black-eyed peas into something warming and alive. The peas are soft enough already, so you just heat them through with aromatics, tomato, and whatever greens you have on hand.

Serves 2. 25 minutes, 15 at the stove.

About 400 calories a serving, 18 g protein, 49 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium. Add 1 small diced onion and cook until softened, about 4 minutes, stirring now and then.4 min
2. Add 2 minced garlic cloves and 1/2 teaspoon cumin to the skillet and stir constantly for 30 seconds until fragrant.1 min
3. Drain and rinse the black-eyed peas, then add them to the skillet along with the canned tomatoes and their juice. Bring to a bare simmer and cook for 5 minutes to let the flavors come together.5 min
4. Stir in 2 cups packed fresh greens, folding them into the warm peas until they wilt, about 2 minutes. Taste and season with salt and pepper.2 min

Note Swap the greens for diced bell pepper or zucchini if you like. Leftovers keep in the fridge for three days and taste better the next day. Serve with cornbread or over rice to stretch it.