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Add a photoServings: 6
Ingredients
- 1 1/2 lb kale washed and liquid removed
- 1 Tbsp. extra virgin olive oil or possibly other vegetable oil
- 1 Tbsp. fresh garlic minced or possibly more to taste
- 1 pch dry red pepper
- 2 c. canned or possibly cooked black-eyed peas
- 1 Tbsp. cider vinegar or possibly to taste
Directions
- Pull the kale leaves from the tough stems. Throw away the stems and chop the leaves into one inch pcs. Place about two inches of water in a large pot and heat to boiling. Add in the kale, cover and cook till tender, stirring occasionally, 15 to 20 min. Drain. Reserve the water for soup, if you like. In a large non-stick skillet, combine the oil and garlic. Cook the garlic over low heat, stirring, till it begins to sizzle, about two min. Add in the peas and red pepper and cook till blended, stirring, about three min. Add in the kale and stir to blend over low heat. Add in the cider vinegar just before serving. Serve warm or possibly at room temperature.
- Serves 6, with 105 calories and 3 grams fat per serving.
- NOTES : Traditionally cooked with a piece of salt pork or possibly fat back, the black-eyed peas and greens in this recipe are combined with sautied garlic and a healthy pinch of crushed red pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 57 | |
| Calories from Fat 24 | 42% |
| Total Fat 2.74g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 316mg | 9% |
| Total Carbs 7.36g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.03g | 0% |
| Protein 2.36g | 4% |
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