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Thursday, October 22, 2009

Kale with black-eyed peas

I love kale and this time of the year my store carries it.


1 bunch of Kale
1 15 ounce can of black-eyed peas (or about 2 cups)drained
ground mustard powder
2-3 rounded tsp of minced garlic
ground cumin
cayenne (red) pepper
sea salt

Remove the stems from the length of the Kale. (you can hold on to the thick stem with one hand and take your other hand and wrap around it and pull). Chop the kale into small pieces (I use scissors). Place in pot with a cup or so of water. Add a good sprinkling of mustard powder, the garlic, a sprinkling of cumin and a very light sprinkling of cayenne. Add some sea salt. Cook for about 20-30 minutes or until it is almost as tender as you like. Add the black-eyed peas and continue cooking until peas are warm and kale is done. Taste--you can add more seasoning if desired.

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