Black-Eyed Peas And Kale Ragout

1. 1

   Wash peas and discard any damaged ones and any foreign material.

2. 2

   Place peas in a pot with the cold water, the salt and jalapeno pepper, if desired.

3. 3

   Bring to a boil, turn heat very low, cover, and cook for 45 minutes, or until tender.

4. 4

   Meanwhile, place the pieces of ham in a saucepan and cook over medium to low heat until the ham is browned on all sides, about 10 minutes.

5. 5

   Add the onions and garlic, and saute for about 1 minute.

6. 6

   Wash the kale carefully under cool water, and add it, still wet from washing, to the ham in the saucepan.

7. 7

   Press down on the kale to contain it in the pan, cover and cook until wilted and soft, about 10 minutes.

8. 8

   (If substituting collard greens or spinach for kale, don't cook them as long.

9. 9

   The spinach, for example, will be tender in about one minute.)

10. 10

    At serving time, combine the kale mixture with the beans, stir, bring to a boil and simmer together for 8 to 10 minutes.

11. 11

    Serve with Tabasco sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.