My humps, my humps… Oh wait, the other kind of black-eyed peas.
Last night I made b.e.p. with kale. A simple, healthy and very tasty meal. I threw in some leftover steak, but this would also be very tasty with chicken. It stands up fine without meat, for the vegetarians out there not appalled by my excessive use of bacon.
Black-Eyed Peas and Kale
1/2 onion, diced
3 cloves garlic, minced
1 tomato, diced
1 bunch kale
1 cup dried black eyed peas
1/4 cup fresh parsley, chopped
1 tablespoon cumin
1/2 teaspoon paprika
2 tablespoon vinegar
2-3 bay leaves
1 tablespoon salt
1/2 lbs boneless chicken breast or lean steak, cubed
Rinse beans and remove any funky looking beans or stones. Place in a bowl or pot and fill with water, about an inch above the beans. Add 1 tablespoon of salt and a couple bay leaves and let sit for 4 hours or more. The beans are ready when you can cut one in half easily with your fingernail.
Rinse and chop kale, removing the hard stems and set aside to drain.
Start beans cooking on a medium heat, once boiling reduce to low and simmer while cooking the kale.
Sautee onions in a large pan with olive oil until soft and transparent, add garlic and sautee for another few minutes.
If you are adding meat, toss this in now. Sauteing for another few minutes.
Add kale and toss carefully. You might need to add kale in batches to prevent spillage. Add sprinkle with cumin and paprika and cover pan with a lid for a few minutes. The kale will cook down and release liquid into the pan, add the rest of the kale (if necessary).
Drain some of the liquid from the beans, but not all, and add to the kale. Add vinegar, tomatoes and parsley and toss well.
Add salt and pepper to taste and serve by itself or over rice.