Black-Eyed Peas with Kale & Lemon
from Around the Greek Table by Betty, Eleni & Samantha Bakopoulos
3 Tbsp olive oil
1 yellow onion, diced
Pinch of salt
1 bunch kale, washed, tough stalks
removed, cut into 1 inch pieces
2 chili peppers, dried
2 cups water
1 cup black-eyed peas, cooked
¼ tsp salt
Olive oil for drizzling
Juice of 1 lemon
Pepper, as desired
  • Heat the oil in a large pot with a fitted lid over medium heat.
    Add the onion and a pinch of salt and sauté until soft, about 5
    minutes.
  • Add all of the kale to the pot a handful at a time. It will begin to
    wilt and the volume will reduce significantly. Drop the chili
    peppers into the pot and pour at least 2 cups of water, so the
    kale is almost submerged. Cook over medium low heat for 20
    minutes or until the kale is cooked through. The kale should
    retain its lovely green color and still be a bit crunchy.
  • Add the peas, salt and continue cooking for 5 minutes until
    warmed through. Remove pot from heat.
  • Ladle into bowls, drizzle with olive oil, and season with lemon &
    pepper to taste.