Black-eyed Peas with Garlic and Kale
photo by White Rose Child
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 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)
directions
- Pull the kale leaves from the tough stems.
- Discard the stems and tear or chop the leaves into small (1 inch pieces).
- 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).
- Drain (reserve the stock for soup, if desired).
- In a large skillet, combine the oil and onion.
- Saute until onion is clear.
- Add the garlic.
- Cook the onion and garlic over low heat, stirring, about 2 minutes.
- Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).
- Add the kale and stir to blend over low heat.
- Add the vinegar just before serving.
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Reviews
-
A keeper! I had this week and am finally getting to review it... YUM! The only problem is I had no idea how much kale- 1 1/2 lbs seemed like soooo much! So I just used one gigantic bowlful, lightly steamed instead of boiled. I halved the other ingredients, except the garlic, which (tastily) resulted in me becoming a walking vampire repellant LOL. Oh, and it's great without vinegar too- because I forgot it :-) thanx!!!
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I did this recipe exactly as it says, except I used a brown onion instead of a sweet onion. I'm a little bit confused still about this recipe, especially as to which vinegar to use: cider or balsamic. They taste totally different, so how can it be interchangeable?! Maybe that is why the dish didn't really "pop" to us. Next time I'll try with balsamic vinegar.
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I have never tried kale before, but purchased some at the farmer's market. This was a great recipe, especially for first timers. I really appreciate the instruction to remove the leaves from the stem. A lot of people may know this already, but I didn't. I tried making beet greens before and they were quite bitter, (I think because I didn't remove the stems!) This is a good tasting and healthy recipe. Thanks!
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Tweaks
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I did this recipe exactly as it says, except I used a brown onion instead of a sweet onion. I'm a little bit confused still about this recipe, especially as to which vinegar to use: cider or balsamic. They taste totally different, so how can it be interchangeable?! Maybe that is why the dish didn't really "pop" to us. Next time I'll try with balsamic vinegar.
RECIPE SUBMITTED BY
CinLin
Lexington, 56
<p>I live in Lexington KY. My all-time favorite cookbook is one given to me by my mom: The Settlement Cookbook, edited by Mrs. Simon Kander. I have two copies, the one my mom gave me (not hers, but a copy she found at a tag sale, totally falling apart, copyright 1941) and another in mint condition I bought at a used book store. My second favorite a first edition (1930) Betty Crocker picture cookbook. I own hundreds of cookbook, and love them all!</p>