Black-eyed Peas With Garlic And Kale

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs kale, washed and drained
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh garlic (or more to taste)
• 1/2 small sweet onion (this is optional and you may prefer to use more. i use vidalias or texas sweets)
• 1 pinch dried red pepper (or more to taste)
• 2 cups cooked black-eyed peas (canned work great)
• 1 tablespoon cider vinegar, to taste (i often substitute balsamic vinegar)

Recipe

• 1 pull the kale leaves from the tough stems.
• 2 discard the stems and tear or chop the leaves into small (1 inch pieces).
• 3 in a large pot, boil about 2 inches of water, then add the kale.
• 4 cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes).
• 5 drain (reserve the stock for soup, if desired).
• 6 in a large skillet, combine the oil and onion.
• 7 saute until onion is clear.
• 8 add the garlic.
• 9 cook the onion and garlic over low heat, stirring, about 2 minutes.
• 10 add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).
• 11 add the kale and stir to blend over low heat.
• 12 add the vinegar just before serving.