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Blackeye pea w/Kale

I found this in my file, I do not know who originally posted it.

1/2 pound blackeyed peas water to cover
2 T. water, broth, or other sauteing liquid
1 large Spanish onion, coarsely chopped
1 carrot, sliced
1 stalk celery, sliced
2 cloves garlic, pressed or finely chopped
8 c. low-salt veg. broth
1 c. dry white wine
1 tsp. dried thyme (I used a heaping tsp.)
1/2 tsp. red pepper flakes (or less/more to taste)
2 bay leaves
3/4 to 1 lb. kale (strip leaves from stems and chop pretty
finely;discard stems)

Put blackeyed peas in a pot with the water and bring to a boil. Reduce
heat to medium and cook until needed in this recipe. Cook onion, carrot,
celery and garlic, covered, over low heat in sauteing liquid until
tender, about 20 minutes. Add broth, wine, and spices and bring to a
boil. Drain and rinse beans and add to soup pot. Reduce heat and simmer,
partially covered, for 2 hours. Add chopped kale, stir, and cook 45
minutes.  Salt to taste.