1/1 Photo of Black-eyed Peas with Garlic and Kale
This is the recipe I always make for New Year's Day. So many black-eyed pea recipes include ham, which you could add to this one, but we don't miss the meat because of the robust flavors of the kale, garlic and vinegar. This is one of the recipes you don't have to worry about measuring too much. Sometimes, I'll use more kale and fewer beans, if I'm serving this along with a meat main dish. In fact, I'll leave the black-eyed peas out entirely, if I want a light side dish.
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- 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)
- 1Pull the kale leaves from the tough stems.
- 2Discard the stems and tear or chop the leaves into small (1 inch pieces).
- 3In a large pot, boil about 2 inches of water, then add the kale.
- 4Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes).
- 5Drain (reserve the stock for soup, if desired).
- 6In a large skillet, combine the oil and onion.
- 7Saute until onion is clear.
- 8Add the garlic.
- 9Cook the onion and garlic over low heat, stirring, about 2 minutes.
- 10Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).
- 11Add the kale and stir to blend over low heat.
- 12Add the vinegar just before serving.
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Nutritional Facts for Black-eyed Peas with Garlic and Kale
Serving Size: 1 (205 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 143.4
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 288.7 mg
- Total Carbohydrate 23.3 g
- Dietary Fiber 5.0 g
- Sugars 0.2 g
- Protein 7.7 g