Black Eyed Peas and Braised Kale

by angelika on January 22, 2012

For New Years day this year we decided to follow southern tradition and eat black-eyed peas for health and kale for wealth. I am so glad we did. I had actually never tried black eyed peas, which is weird since I love beans. I guess somehow they just never came across my radar. I found them delicious. Kind of like pinto beans in texture, with a little bit lighter flavor. I seasoned the beans with a hint of smoky paprika and a touch of chipotle powder. They are not spicy, just really flavorful. The tomatoes provide a light sauce. The kale is lightly braised in a garlic white wine sauce, which really brightens the greens and hits it with the perfect flavors. We served this dish with a sweet potato polenta, which I will post tomorrow as well. We’ve made this combo twice since and loved it every time. So healthy you feel like you feel like someone should applaud your food choices, and yet so delicious you know it was actually quite a treat. 
Black Eyed Peas 
2 15oz cans black eyed peas
2-3 tablespoons of olive oil
1 onion, diced
1/4 cup minced chopped garlic
3 tomatoes, diced
1 1/2 cup water
1 bay leaf
1 teaspoon thyme
1 tablespoon paprika
1/4 teaspoon chipotle powder
1 teaspoon salt, or to taste
Braised Kale
1 bunch lacinato kale
1 teaspoon olive oil
3 cloves garlic, minced
1/3 cup dry white wine
salt and pepper to taste 
Saute the onions in olive oil on medium heat until golden. Add the garlic and saute for one minute. Add all the other ingredients except salt; bring to a boil. Cover for 15 minutes and simmer on low heat. Remove the bay leaf, and salt to taste. 

Wash the kale and remove the spine. I do this by folding the leaf in half and ripping it out, but you can use a knife too if you like a cleaner look. Then stack a few leaves and roll them up, and cut in thin strips.

Heat olive oil on medium low and saute garlic for one minute. Add the kale and coat it in the oil, I find kitchen tongs to be the best tool for this. Add the wine and a pinch of salt, then cover the pan and steam until tender. This takes about 5-7 minutes. Taste for salt and crack a little pepper on top.

 Serve the kale on top of the beans. You can also serve with a side of polenta or rice. 
A votre santé! 

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