Black-Eyed Peas with Garlic and Kale Recipe
1 1/2 lbs. kale, washed and drained
1 T. olive or other vegetable oil
1 T. chopped fresh garlic, or more to taste
Pinch of dried red pepper
2 C. canned or cooked black-eyed peas
1 T. cider vinegar, or to taste
Pull the kale leaves from the tough stems. Discard the stems and chop the leaves
into one-inch pieces. Place about two inches of water in a large pot and heat to
boiling. Add the kale, cover and cook until tender, stirring occasionally, 15 to
20 minutes.
Drain. Reserve the water for soup, if desired. In a large non-stick skillet,
combine the oil and garlic. Cook the garlic over low heat, stirring, until it
begins to sizzle, about two minutes. Add the peas and red pepper and cook until
blended, stirring, about three minutes. Add the kale and stir to blend over low
heat. Add the cider vinegar just before serving. Serve hot or at room
temperature.
Serves 6.