Recipe: Kale And Black-Eyed Peas _TOP_

Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the onion and garlic; cover and cook until soft, 5 minutes. Add the kale, broth, the remaining 1/2 teaspoon smoked paprika and a little salt plus pepper to taste. Cook just until the kale wilts, then stir in the black-eyed peas; cook until the kale is tender and the peas are hot, 10 minutes. Taste and adjust the seasonings as needed.

Add the kale and toss to wilt. If you need to add a little of the beer now to speed up the wiltage, go right ahead. Then toss in the black eyed peas and toss to combine. Add the rest of the beer and stock. Simmer on medium-low for about 10 minutes. Give it a good pinch of salt and pepper.

1 Tbsp. coconut oil2 cups diced white onions (about 1 medium onion)6 cloves garlic, minced3 stalks celery, diced1 red bell pepper, diced1 Tbsp. chopped fresh oregano leaves1/2 Tbsp. chopped fresh thyme leaves1/4 tsp. chipotle powder1 Tbsp. smoked paprika3 cups vegetable broth3 cups water2 Tbsp. wakame flakes, ground or crushed into fine pieces3 cups cooked black-eyed peas1 head kale, stems discarded and leaves choppedJuice of 1/2 lemonFresh parsley, chopped, for garnish

This simple yet delicious recipe is flooded with veggies including kale, spinach, garlic, onion and tomatoes and served on a bed of brown rice and black-eyed peas, the latter which packs a serious amount of plant-based protein.

I have never had collard greens or black-eyed peas but, decided I could use a little good luck and prosperity this year so I found your recipe and gave it a go. I followed your recipe exactly and really enjoyed it. I used broth instead of water which I always opt for when given the choice. This recipe was delicious and I also made cornbread as my side. I signed up to follow you now and looking forward to making other yummy dishes. Thanks so much!

MEGA nourishing Black-Eyed Pea Salad with powerhouse ingredients such as quinoa and kale, topped with roasted chickpeas for that crunchiness finish and lightly seasoned with a flavorful avocado oil and oregano dressing!

I hope you are as excited as I am! To get started I am sharing this amazing black-eyed pea salad with powerhouse ingredients such as quinoa and kale. This is a full meal type of salad friends, how easy is that? technically all your needs are covered, from protein to carbs to greens and more!

Boil sweet potatoes in water for about 10 minutes until tender. Heat olive oil in a large skillet over low-medium heat, add onions and sauté for 4 minutes. Add chili pepper and sauté for 2 minutes, then add garlic and sauté for 30 seconds. Add kale and sauté for 2 minutes, followed by the black-eyed peas, cooked sweet potatoes, apple cider vinegar, salt and pepper. Continue sautéing for 2 more minutes and serve.

How are you holding up through this cold and flu season? It seems like everyone is coming down with one form or another of a cold, the wicked flu going around, or something in between. My poor husband came down with a bout of it and I have been trying to avoid catching anything and everything for the last couple of weeks. My solution? A ginger shot from Whole Foods (tastes gross, feels like it worked!) and lots of veggie/bean heavy meals like these black-eyed pea and kale tacos!

Chunky red potatoes, velvetty collards and earthy black-eyed peas make for a voluptuous coconut curry that is slightly out of the ordinary. It comes together real real fast, too. Serve with basmati rice and an easy mango and avocado salsa, for sweetness, tartness and a little extra creaminess. Have some sriracha at the ready in case you want a little extra spice!

Once potatoes are fork tender, add the collards, black-eyed peas and coconut milk. Stir gently to incorporate. Leave lid ajar again, and bring to a simmer. Let simmer just until collards are tender, it should only take a few minutes.

2. Place the remaining 3 tablespoons of oil in the pan with the garlic, black pepper, and crushed red pepper flakes and cook, stirring, until the garlic is fragrant, 30 seconds to 1 minute. Add the black-eyed peas, and once they start sizzling, add the greens. Stir and shift the greens around using a slotted spoon or tongs, and once they start to wilt, after 1 1/2 to 2 minutes, return the mushrooms to the pan. Cook, stirring frequently, until the greens are tender, 2 to 3 minutes more. Turn off the heat and serve.

All you need for this recipe are: Onion, Ginger, Garlic, Can of black-eyed peas, Kale (with the stems removed for texture and taste), Vegetable stock, and Berbere seasoning.

Dishes like this Vegan Black-Eyed Peas Recipe with Greens Hash make clean-eating so easy and eating out so hard. Flavored with Berbere, this dish would make a tasty addition to your New Year's tradition of black-eyed peas and greens

Ah! Black-eyed peas are such a great Southern tradition for New Year's Day. I totally remember my Mom making black-eyed peas every January 1. This sounds like a delicious recipe, and we even have berbere seasoning in the pantry already. What a tasty way to use some of it up! Happy New Year to you and the rest of the clan, Shashi! :-)

This healthy black-eyed pea soup is loaded with fiber and is relatively low carb. Black-eyed peas, which are actually beans, are an excellent source of fiber and protein and full of vitamins and minerals. Plus, you get extra protein from the ham and plenty of nutrients from the collards and cabbage.

Soaked in water to soften before cooking! If you cannot find pre-soaked black-eyed peas in the fridge section at your local grocery store you can use dried black-eyed peas but you must pre-soak them first by pouring them in a bowl and filling the bowl with water until covered by 2 inches. Let soak for at least 6 hours, or overnight.

When the kale has wilted, taste the soup and add salt - just a sprinkle at a time until you think the soup tastes right. If you cook your own black-eyed peas you'll need to add a good bit of salt, so don't be shy! Bland beans are the worst kind of food. Tied with bland greens - two things you risk having in ONE EFFING DINNER, so watch that. During this simmering time, feel free to add more stock as needed to keep the soup soupy - just a splash at a time to keep it pretty thin.

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li{padding:0;clip-path:none;background:none;line-height:1.5em;list-style:disc}.tasty-recipes-print .tasty-recipes-source-link{text-align:center}.tasty-recipes-entry-content .tasty-recipes-ingredients ul li[data-tr-ingredient-checkbox]:before{display:none}clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconTurkey and Black-eyed Pea Soup w/ Kale and TomatoesTotal Time: 40 minutesPrint RecipePin RecipeIngredientsScale1x2x3x3 tablespoons butter, divided½ pound ground turkey1 small onion, diced4 cloves garlic, minced½ teaspoon smoked paprika½ teaspoon dried thyme28 ounces canned whole tomatoes in juice½ cup chicken stock, plus more if needed3 cups chopped kale2 cups cooked black-eyed peas, or 2 15 ounce cans, drainedsalt, to tasteInstructionsMelt 1 tablespoon butter in a soup pot over medium-high heat. When the butter foams, add the ground turkey and cook for 7-10 minutes, breaking up with a spoon until the turkey is browned and cooked through.Add the onion, garlic, smoked paprika, and thyme. Cook for 3 minutes more to soften the onion and garlic. Add the tomatoes and use your hands or a spoon to crush them slightly. Add the chicken stock and let the soup simmer for 5 minutes, then add the kale and black-eyed peas.Stir the kale and peas into the soup and cover the pot. Let the soup simmer for 10-15 minutes until the kale is wilted, then taste the soup and add salt to your taste. If the soup is thick add more stock ¼ cup at a time as needed to thin out the soup.Serve as desired, and enjoy!NotesThis is a quick-cooking soup, but is more delicious as it sits. Make it the day before you'd like to eat it and leave it in the fridge, or cook it in the morning and let it sit at room temperature, then reheat on the stovetop when you're ready to eat!Prep Time: 10Cook Time: 30NutritionServing Size: 4Share Your Foods!Tag @mytherapistcooks on Instagram and hashtag it #mytherapistcooks so I can share your pictures and see what you make! 2b1af7f3a8