Ingredients
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1 1/2 lbs kale, washed and drained
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1 tablespoon olive oil
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1 tablespoon chopped fresh garlic (or more to taste)
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1/2 small sweet onion (this is optional and you may prefer to use more. I use vidalias or texas sweets)
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1 pinch dried red pepper (or more to taste)
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2 cups cooked black-eyed peas (canned work great)
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1 tablespoon cider vinegar, to taste (I often substitute balsamic vinegar)
Instructions
- 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.