1 1/2 lbs. kale, washed and drained
1 T. olive or other vegetable oil
1 T. chopped fresh garlic, or more to taste Pinch of dried red pepper
2 C. canned or cooked black-eyed peas
1 T. cider vinegar, or to taste
Pull the kale leaves from the tough stems. Discard the stems and chop
the leaves into one-inch pieces. Place about two inches of water in a
large pot and heat to boiling. Add the kale, cover and cook until
tender, stirring occasionally, 15 to 20 minutes.
Drain. Reserve the water for soup, if desired. In a large non-stick
skillet, combine the oil and garlic. Cook the garlic over low heat,
stirring, until it begins to sizzle, about two minutes. Add the peas and
red pepper and cook until blended, stirring, about three minutes. Add
the kale and stir to blend over low heat. Add the cider vinegar just
before serving. Serve hot or at room temperature.
Potato chip-lovers. Baked kale is a great swap for chips.
Preheat your oven to 350 degrees.
Wash and cut up a bunch of kale.
Place on a baking sheet and drizzle with olive oil.
Top with seasonings you like — Mrs. Dash, salt, pepper, BBQ seasonings
Bake for 10 minutes
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