PP Spicy Black-Eyed Peas & Baby Kale

Chef:  Vicki Brett-Gach
Makes:  8 Servings
Prep Time:  10 minutes
Cook Time:  30 minutes
Total Time:  40 Minutes

 

INGREDIENTS

• 1 large sweet onion, diced
• 1 large shallot, diced
• 2 or 3 stalks celery, diced
• 1 14 oz can diced tomatoes
• 1 c vegetable broth
• 2 c pre-cooked black-eyed peas (or 1 15 oz can, drained and rinsed)
• ¾ t ground cumin
• ½ t turmeric
• ½ t coriander
• ¼ t cayenne pepper (use more or less to taste)
• 1 ½ t Kosher salt, or to taste
• ½ t coarsely ground black pepper, or to taste
• 4 c of raw baby kale, chopped

DIRECTIONS

1. Heat a large pot over high heat.  Add the onion, and dry saute until the onion becomes translucent.  
2. Sprinkle a little bit of water as needed to prevent sticking to the pan.
3. Add shallot and celery, continue to saute vegetables until golden.
4. To the sautéed vegetables, add tomatoes, broth, cooked black-eyed peas and seasonings.
5. Combine well.  
6. Toss the kale on top.
7. Bring mixture to a boil, then cover and reduce heat.
8. Simmer together for 20 to 30 minutes, or until vegetables are all very tender.
9. Remove lid and continue to simmer for a few minutes more, reducing liquid to desired consistency.
10. Serve bean and greens hot, over creamy mashed potatoes, or alongside warmed who grain tortillas.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.