Fructose Free Beet Greens & Black-Eyed Peas with Thyme
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 medium yellow onion, diced
- ½ tsp red pepper flakes
- 1 bunch beet greens (from about 1 lb beets), stems and leaves separated, stems cut into ½-inch pieces, leaves roughly chopped
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
Ingredient noteCooking and draining beans leaves little fructose behind, and the portion here is modest, so it is likely Low Fructose. If you prefer to always avoid (15 oz each) black-eyed peas, please tap it and change its rating to Red.
- 1 cup low-sodium chicken broth
- 1 tbsp fresh thyme leaves (from about 6 sprigs)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2 minutes — watch closely, as garlic can brown quickly.
- 2
Add the diced onion and red pepper flakes to the skillet and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
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