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Black-Eyed Peas and Kale

Black-Eyed Peas and Kale – Forkwise recipe card (illustration, no photo yet)
LunchInternational⏱ 30 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can (15 oz) black-eyed peas, drained
  • ¼–½ tsp cayenne pepper
  • 1 bay leaf
  • 1 package (10 oz) frozen kale, thawed
  • Salt to taste
  • Pepper to taste

Method

  1. Sauté the onion and garlic in the oil over medium heat for several minutes.
  2. Add tomatoes and their juice, peas, cayenne and bay leaf. Simmer, covered, for 15 minutes.
  3. Add kale and simmer uncovered until kale is tender but still green (5–10 minutes). Season to taste with salt and freshly-ground black pepper.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
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