Black-Eyed Peas and Greens With Millet

This comes from 1001 Low-Fat Vegetarian Recipes. You can use turnip, mustard or kale for the greens.

• Ready In: 45 mins
• Serves: 4

Ingredients

•  cooking spray
• 1  onion, sliced
• 2  garlic cloves, minced
• 1 (14 ounce) can vegetable broth
• 3  tablespoons red wine vinegar
• 6  cups greens, coarsely chopped
• 2  large tomatoes, cut in wedges
• 1 (14 ounce) can black-eyed peas, rinsed and drained
• 1  cup  millet
• 2  tablespoons fresh cilantro, chopped
•  salt and pepper

Directions

1. Spray a large saucepan with cooking spray; heat over medium heat until hot.
2. Sauté onion and garlic until tender, about 5 minutes. Add broth and vinegar; heat to boiling.
3. Add greens and tomatoes to the saucepan; reduce heat and simmer, covered, until greens are wilted, about 5 minutes.
4. Stir black-eyed peas and millet into saucepan; simmer, covered, until all liquid is absorbed, about 20 minutes.
5. Remove from heat and let stand for 5 minutes.
6. Stir in cilantro, season with salt and pepper to taste and serve.