Black Eyed Peas And Kale Ragout Recipes

BLACK-EYED PEAS WITH GARLIC AND KALE

Black-eyed Peas with Garlic and Kale image

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

Ingredients

1 1/2 lbs kale, washed and drained
1 tablespoon olive oil
1 tablespoon chopped fresh garlic (or more to taste)
1/2 small sweet onion (this is optional and you may prefer to use more. I use vidalias or texas sweets)
1 pinch dried red pepper (or more to taste)
2 cups cooked black-eyed peas (canned work great)
1 tablespoon cider vinegar, to taste (I often substitute balsamic vinegar)

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

Black-Eyed Peas And Kale Ragout image

Provided by Jacques Pepin

Categories side dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound dry black-eyed peas
6 cups cold water
1 teaspoon salt
1 jalapeno pepper, seeded and coarsely chopped, (optional)
8 ounces rind and trimmings from Virginia ham, pancetta or bacon, cut into 3/4-inch pieces
2 onions (8 ounces), peeled and cut into 1-inch pieces
4 cloves garlic, peeled and sliced (2 tablespoons)
1 1/2 pounds kale, collard greens or spinach, leaves cut into 2-inch pieces and stems into 1/2-inch pieces
Tabasco sauce (optional)

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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