"Pudding" of Greens, Bread And Black-eyed Peas

Ingredients

• ¼ cup olive oil
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 8 cups washed romaine, escarole or chicory, chopped coarse
• Salt and pepper to taste
• 4 cups hot chicken or beef stock, salted to taste
• 1 ½ cups drained canned black-eyed peas or cannellini (white kidney beans)
• Soft butter (or olive oil) for spreading on bread About 9 slices stale white bread, preferably homemade, lightly toasted
• Grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    324 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 12 grams protein; 7 milligrams cholesterol; 652 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 5 servings

Preparation

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent but not browned. Add the greens, raise the heat and saute, stirring constantly, until the greens wilt. Season to taste with salt and pepper and remove from the heat.
2. Preheat oven to 350 degrees.
3. Put 1/3 cups stock in the bottom of a deep, 2- or 3-quart ovenproof casserole and add 1/3 of the black-eyed peas and 1/3 of the wilted greens. Butter (or oil) the bread slices lightly and layer 3 of them in the bottom of the casserole. Using another third of all the ingredients, make a second layer of stock, peas, greens and bread, and then a third layer. Make sure the bread on top is well soaked with stock.
4. Cover the casserole and bake 40 minutes. The finished dish should have the consistency of a rather wet bread pudding. Serve topped with grated cheese.

About 1 hour