Black Eyed Peas With Garlic And Kale Food

BLACK-EYED PEAS WITH GARLIC AND KALE

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.

HAMBURGER SOUP WITH BLACK-EYED PEAS AND KALE

Steps:

• Heat oil in a large saucepan or Dutch oven over medium-low heat. Add beef and onion; saute, stirring, until the ground beef is browned. Add garlic and carrots and cook for 1 minute longer. Add the beef broth and bring to a boil. Simmer for 10 minutes. Add the kale, tomatoes, peas, corn, and seasonings. Cover and simmer for 20 to 25 minutes.

BLACK-EYED PEAS WITH BACON, ONIONS, AND GARLIC

Steps:

• Put frozen peas in a colander and run warm water over them for a few minutes (this will separate them; it is not necessary to fully defrost them).
• In a big pot, fry the bacon over med-high heat for 3-4 minutes, until cooked but not crisp.
• Add in the onion, celery, bell peppers, jalapeno, and garlic; decrease heat to medium and saute until the vegetables are soft but not browned, about 5 minutes.
• Add in stock, salt, Tabasco, peas, and baking soda; increase heat to high and bring to a boil.
• Decrease heat to a simmer and cook, uncovered until the beans are tender, about 1 hour.
• Stir in the green onion tops and vinegar.
• Serve immediately, or let cool and refrigerate for up to 3 days; reheat to serve.