I’m still on a Kale kick. I love greens and I try to incorporate them into lots of delicious meals each week. (I’ve been listening to Shayna!) Here’s a yummy recipe for a black-eyed pea and kale stew. It’s fast, easy, and the leftovers are delicious!

Kale and Black Eyed Pea Stew

1 TB Extra Virgin Olive Oil

1 Yellow Onion, chopped

2 Carrots, Chopped

5 Garlic Cloves, Chopped

1 Tsp Thyme Leaves

¼ Tsp Crushed Red pepper

4 Cups Veggie Broth

1 (15 oz)  Can Fire Roasted Tomatoes

5 Cups Chopped Kale

1 Bag Frozen Black-eyed Peas, Cooked as Pkg Directs

Greek Yogurt, Sliced Green Onions and Chopped Tomatoes to Garnish

Step One Heat the oil in a stockpot over medium heat. Add the onion and carrot and cook and stir until just tender, about 5 minutes. Add the garlic, thyme and crushed red pepper and cook until fragrant.

Step Two Add the broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in the kale; reduce the heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Stir in the black-eyed peas, taste for salt and pepper, garnish with yogurt, green onions and tomatoes and serve.