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