Black-Eyed Peas with Garlic and Kale

Time

Prep 10 min · Cook 30 min · 40 min total

Difficulty

easy

1. 1

   Pull the kale leaves from the tough stems. Discard the stems and tear or chop the leaves into small (1 inch pieces).

2. 2

   In a large pot, boil about 2 inches of water, then add the kale. Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes).

   20 min
3. 3

   Drain (reserve the stock for soup, if desired). In a large skillet, combine the oil and onion.

4. 4

   Saute until onion is clear. Add the garlic. Cook the onion and garlic over low heat, stirring, about 2 minutes.

   2 min
5. 5

   Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).

   3 min
6. 6

   Add the kale and stir to blend over low heat. Add the vinegar just before serving.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.