This healthy warm salad can be served as a side dish or as a hearty meal with crunchy bread.

Black-Eyed Peas with Kale & Lemon

Ingredients:

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

Method:

1. Heat the olive oil in a large pot with a fitted lid over medium heat.

2. Add the onion and salt and sauté until soft, about 5 minutes.

3. Add all of the kale to the pot a handful at a time. It will begin to wilt and reduce significantly.

4. Drop the chili peppers into the pot with the water.

5. Cook over medium-low heat, partially covered for 20 minutes. Kale should retain its lovely green colour and still be a bit crunchy.

6. Add the peas, salt and continue cooking until peas have heated through.

7. Remove pot from heat. Serve as a side dish or as a hearty meal with crunchy bread.

8. If desired, drizzle olive oil in the pot or into each individual bowl.

9. Add lemon juice and pepper to taste before serving.

Courtesy 3 Greek Sisters www.3greeksisters.com