Black-Eyed Peas With Garlic And Kale

1. 1

   Pull the kale leaves from the tough stems.

2. 2

   Discard the stems and tear or chop the leaves into small (1 inch pieces).

3. 3

   In a large pot, boil about 2 inches of water, then add the kale.

4. 4

   Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes).

5. 5

   Drain (reserve the stock for soup, if desired).

6. 6

   In a large skillet, combine the oil and onion.

7. 7

   Saute until onion is clear.

8. 8

   Add the garlic.

9. 9

   Cook the onion and garlic over low heat, stirring, about 2 minutes.

10. 10

    Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).

11. 11

    Add the kale and stir to blend over low heat.

12. 12

    Add the vinegar just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.