Kale and Black-Eyed Peas

Original Recipe here.

I read an article the other day that had ideas for using those "trouble" vegetables from CSA farms. (The ones that you just can't use before they go bad.) We have had a plethora of kale lately and so I wanted to try something new (that wasn't soup). The article mentioned that kale went well with black-eyed peas. Then I remembered that we just so happened to have a bag of black-eyed peas in our pantry so I searched for recipes. This is what I found and it turned out well. I served it with a roll and some fresh fruit. Tasty!

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1/2 cup diced ham
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and washed
• 1/2 cup chicken stock
• 2 cups cooked black-eyed peas/beans

Directions:

1. In large nonstick skillet heat oil over medium heat. Add onion, ham and garlic and cook, stirring for about 5 minutes or until onion is softened.
2. Meanwhile, slice greens thinly and add to skillet and cook, stirring occasionally for 5 minutes. Add stock and cook for 5 minutes or until wilted and tender crisp. Add black-eyed peas and cook, stirring occasionally for about 5 minutes or until beans are warmed through.