One-Pot Black-Eyed Peas and Kale

[Guest guest]

I love kale and black-eyed peas. This sounds wonderful

 

Donna

Sent via BlackBerry from T-Mobile

 

 

" akorman1960 " <akorman

 

Mon, 14 Jul 2008 17:48:06

 

One-Pot Black-Eyed Peas and Kale

 

 

ONE-POT BLACK-EYED PEAS AND KALE

 

 

1 pound dried black-eyed-peas

6 cups cold water

1 jalapeño pepper, seeded, minced

2 Tablespoons vegetable oil

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon salt (optional)

1 bay leaf

1 1/2 pounds kale or spinach, rinsed, cut into small pieces

1/2 teaspoon hot pepper sauce or

1/2 teaspoon red pepper flakes

 

 

Rinse peas with cold water, sorting through and removing any damaged

peas and debris. In large pot, combine peas, cold water and jalapeño

pepper. Bring to boil; reduce heat to low. Cover and cook 20

minutes. Meanwhile, in small skillet, heat oil. Sauté onion and

garlic about 5 minutes; stir into peas. Add salt (if desired) and

bay leaf. Place kale on top of peas; cook 15 additional minutes.

Add pepper sauce; stir to combine peas and kale. Cook 5 additional

minutes. Remove bay leaf before serving. Makes 6 servings.

 

Per serving: 364 calories, 22 grams protein, 6 grams fat, 60 grams

carbohydrate, 73 milligrams sodium, 0 milligrams cholesterol.

 

 

Amy's notes: I use 2 jalapeño peppers and use 1 teaspoon each of the

hot pepper sauce and red pepper flakes (I like it HOT!).

Sometimes I mix kale and spinach. I have reduced the oil to 1

Tablespoon with no problems. I also increase the 20 minute cooking

time to at least 30 minutes to be sure the peas will be soft.

Enjoy!

 

 

 

 

 

 

 

 

[Guest guest]

ONE-POT BLACK-EYED PEAS AND KALE

 

 

1 pound dried black-eyed-peas

6 cups cold water

1 jalapeño pepper, seeded, minced

2 Tablespoons vegetable oil

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon salt (optional)

1 bay leaf

1 1/2 pounds kale or spinach, rinsed, cut into small pieces

1/2 teaspoon hot pepper sauce or

1/2 teaspoon red pepper flakes

 

 

Rinse peas with cold water, sorting through and removing any damaged

peas and debris. In large pot, combine peas, cold water and jalapeño

pepper. Bring to boil; reduce heat to low. Cover and cook 20

minutes. Meanwhile, in small skillet, heat oil. Sauté onion and

garlic about 5 minutes; stir into peas. Add salt (if desired) and

bay leaf. Place kale on top of peas; cook 15 additional minutes.

Add pepper sauce; stir to combine peas and kale. Cook 5 additional

minutes. Remove bay leaf before serving. Makes 6 servings.

 

Per serving: 364 calories, 22 grams protein, 6 grams fat, 60 grams

carbohydrate, 73 milligrams sodium, 0 milligrams cholesterol.

 

 

Amy's notes: I use 2 jalapeño peppers and use 1 teaspoon each of the

hot pepper sauce and red pepper flakes (I like it HOT!).

Sometimes I mix kale and spinach. I have reduced the oil to 1

Tablespoon with no problems. I also increase the 20 minute cooking

time to at least 30 minutes to be sure the peas will be soft.

Enjoy!