BLACK-EYED PEAS WITH GARLIC AND KALE RECIPE - FOOD.COM
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.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 143.4, FatContent 3.5, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 288.8, CarbohydrateContent 23.4, FiberContent 5, SugarContent 0.3, ProteinContent 7.7
BLACK-EYED PEA MASALA WITH KALE RECIPE | BON APPÉTIT
This satisfying vegetarian stew is recipe developer Rachel Gurjar’s riff on North Indian-style lobia masala. Black-eyed peas soak up the flavors of an onion- and tomato-based gravy along with kale or any greens you’d like.
Provided by Rachel Gurjar
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prep your ingredients: Finely chop 1 large white onion. To do this, start by cutting it in half through root end. Trim top, then peel away skin and first tough layer; discard. Leave root end on. Starting close to the board and moving upward, thinly slice through onion parallel to cutting board, leaving root end intact. Make thin lengthwise slices across onion, leaving root end intact. Slice onion crosswise, working from top to bottom to create small cubes. Run your knife through once more if any pieces are too big. You should have 2–3 cups chopped onion.
- Smash, peel, and finely chop 4 garlic cloves. Peel one 1" piece ginger with a spoon, then slice into planks. Stack 2 planks at a time and cut into thin matchsticks. Set aside. Remove ribs and stems from 1 bunch Tuscan or curly kale and discard. Tear leaves into 2" pieces. Rinse three 15.5-oz. cans black-eyed peas in a fine-mesh sieve.
- Heat ¼ cup extra-virgin olive oil or vegetable oil in a medium pot over medium-high. Cook onion and garlic, stirring often, until golden, 10–12 minutes.
- Add 2 Tbsp. plus 1½ tsp. ground coriander, 1 tsp. ground turmeric, 1 tsp. garam masala, and ½ tsp. cayenne powder to pot and cook, stirring constantly, until incorporated and fragrant, about 3 minutes. Add one 14.5-oz. can crushed tomatoes, bring to a simmer, and cook, stirring often, until sauce darkens and thickens, 10–14 minutes. The sauce should look jammy and will start to stick to the bottom of the pot.
- Add black-eyed peas, 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, and 4 cups water and stir to combine. Add kale in 2 batches, stirring and letting wilt slightly between additions. Bring to a simmer, reduce heat to medium-low, and cook until beans are tender and kale is tender, about 10 minutes.
- Remove pot from heat and stir in reserved ginger.
- Serve masala with rice, roti, or sourdough bread and lime wedges for squeezing over.
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