Black-eyed Peas & Kale
1 1/2 pounds kale, washed, drained, stems removed, leaves chopped
1 tablespoon vegetable oil
1 tablespoon fresh chopped garlic
1 pinch dried red pepper
2 cups cooked black-eyed peas
1 tablespoon cider vinegar, or to taste
Place two inches of water in a large pot and heat to boiling. Add kale, cover and cook until tender, stirring occasionally, 15 to 20 minutes. Drain. In a large non-stick skillet, combine the oil and garlic. Cook over low heat, stirring, until it begins to sizzle, about 2 minutes (but do not brown). Add the peas and red pepper and cook until blended, stirring, about 3 minutes. Add the kale and stir to blend over low heat. Add the cider vinegar just before serving. Serve hot or at room temperature.
Serves 6.
From fooddownunder.com.