Lucky Peas and Kale

The year is almost up and if you’re just beginning the diet, or an old hat by now, you will want to prepare some of these black eyed peas for your New Year. Lucky or not they are sure good for you!
You will need:

  • 2-cups Dried Black Eye Peas
  • 1-medium white or yellow onion, minced
  • 1- large, fresh Bay leaf, dry is ok too, I prefer fresh
  • 2-good cloves of garlic, smashed and minced (about 1 teaspoon if using prepared garlic)
  • 2-Tablespoons Olive oil, or Grapeseed oil
  • 1 -6 ounce can chopped tomatoes, organic if possible
  • 4-cups Kale, washed, rinsed and chopped or 1 ready to use bag
  • 2-Tablespoons Apple Cider vinegar
  • Pinch cayenne pepper
  • 1-teaspoon smoked Paprika
  • 1-teaspoon ground Cumin
  • Juice of 1-sour orange, or 1/4 cup of a blend of lemon and orange or lime and lemon
  • Fresh black pepper in a grinder, about 1 teaspoon
  • 2-teaspoons sea salt
  • Optional sliced Serrano, or Jalapeno chili.

In a pot have your soaked beans at the ready in double the amount of water to beans. 4 cups water to 2 cups beans in this case. To quick soak you can boil the peas in water and set the cover off the heat and let it sit until room temperature again. This takes about an hour or two. Or you can soak overnight, or even use canned, but drain and wash well due to the excess sodium that tends to be used in canned peas. Dried are best and easy if you just soak and drain them prior to use.

Depending on  how you like your kale add it at the beginning or the end. I prefer it to be tender and silky in a dish like this, so I add it with the dried peas at the beginning with the garlic, onion, spices (except salt) Bay leaf, oil and tomatoes to the pot. You will want to sweat the onion in the oil first on medium-low heat. Then add the spices and garlic and stir until fragrant and add the peas, tomato and water. Bring it up to a boil and skim off any scum that arises.  Bring it down to a simmer and gently cover with a little ventilation. Cook for about 45 minutes until the peas are nice and tender as you like them. Don’t add salt until the end when cooking beans and dried peas. When it’s ready for the salt test and add the citrus juice and vinegar. That should brighten things up and not necessitate more salt, but just in case, taste again and add it if you like. Let it sit to cool some and serve over wild rice or brown rice if you like, or just as it is.

Makes about 6 hearty servings

Variation: Use same amount of low-sodium vegetable or chicken broth or stock in lieu of water.

About Virginia McIlwain

Virginia is a culinary school graduate. She interned in Dublin, Ireland at a Michelin star French-Irish restaurant. She has cooked professionally in Minneapolis, MN, Dallas, TX, and Boston, MA.