Black-Eyed Peas with Kale and Lemon
Serves 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.