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.