Black Eyed Peas And Kale Ragout Recipes
BLACK-EYED PEAS WITH GARLIC AND KALE
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.
Provided by CinLin
Categories Greens
Time 40m
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, Fat 3.5, SaturatedFat 0.5, Sodium 288.8, Carbohydrate 23.4, Fiber 5, Sugar 0.3, Protein 7.7
BLACK-EYED PEAS AND KALE RAGOUT
Steps:
- Wash peas and discard any damaged ones and any foreign material. Place peas in a pot with the cold water, the salt and jalapeno pepper, if desired. Bring to a boil, turn heat very low, cover, and cook for 45 minutes, or until tender.
- 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. Add the onions and garlic, and saute for about 1 minute.
- Wash the kale carefully under cool water, and add it, still wet from washing, to the ham in the saucepan. Press down on the kale to contain it in the pan, cover and cook until wilted and soft, about 10 minutes. (If substituting collard greens or spinach for kale, don't cook them as long. The spinach, for example, will be tender in about one minute.)
- At serving time, combine the kale mixture with the beans, stir, bring to a boil and simmer together for 8 to 10 minutes. Serve with Tabasco sauce, if desired.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 877 milligrams, Sugar 6 grams
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