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Black-Eyed Peas with Kale and Lemon

January 5, 2017 7:45 pm Published by

Black-eyed peas and kaleServes 4

Recipe from Three Sisters Around the Greek Table

  • 3 tbsp olive oil
  • 1 yellow onion, diced
  • Pinch of salt
  • 1 bunch kale, 1lb(500g) washed, tough stalks removed, cut into 1-inch
  • (2.5cm) pieces
  • 2 chili peppers, dried
  • 2 cups water
  • 1 cup black-eyed peas, cooked
  • ¼ tsp salt
  • Olive oil for drizzling
  • Juice of 1 lemon
  • Pepper, as desired

Heat the olive oil in a large pot with a fitted lid over medium heat. Add
the onion and a pinch of salt and sauté until soft, about 5 minutes.

Add all of the kale to the pot a handful at a time. It will begin to wilt and
the volume will reduce significantly. Drop the chili peppers into the pot
and pour at least 2 cups of water, so that the kale is almost submerged.
Cook over medium-low heat, partially covered, for 20 minutes or until the
kale is cooked through. The kale should retain its lovely green colour and
still be a bit crunchy. Add the peas, salt and continue cooking for 5
minutes until warmed through. Remove pot from the heat.

You may use a slotted spoon to remove the kale and peas and serve as a
side dish or you can serve it as a hearty meal and eat it with a piece of
crunchy bread. If desired, drizzle olive oil in the pot or into each individual
bowl.

Add the lemon juice and pepper to taste immediately before serving.
Serve warm.