A hearty Southern sauté like this one is a healthy vegetarian side to serve on its own with a bowl of soup, or alongside your favorite meat for a comforting and complete meal. Sliced red onions, buttery black-eyed peas, diced tomatoes and good-for-you kale are first sautéed and then braised in a bit of stock until the peas are nice and tender. Dog-ear this recipe for your New Year’s Day dinner next year as well—it would be your perfect ‘luck-inspiring’ side dish.
(To view this recipe, click on the blue title of the blog post above*)
Black-Eyed Pea, Kale & Tomato Sauté
Ingredients:
- 8 oz. dried black-eyed peas, soaked overnight, then drained
- 1 Tablespoon extra virgin olive oil
- Pinch of crushed red pepper flakes
- ½ small red onion, sliced
- 4 cups low-sodium chicken (or vegetable) stock
- 1 (14.5 oz.) can diced tomatoes
- 1 head of kale, rinsed and cut into bite-sized pieces
- Salt and pepper
Directions:
- Heat the olive oil and the crushed red pepper flakes over medium heat. Add in the red onion and saute for 3-4 minutes. Add in the black-eyed peas (drained after soaking overnight) and saute for an additional 2 minutes.
- Cover with the stock and the can of tomatoes and simmer the beans for 15-20 minutes, or until tender. Season with salt and pepper to taste.
- Add in the pieces of kale and cook until the greens are wilted, about 5 minutes.
Tagged: black eyed peas, braised vegetables, kale, side dish, tomatoes, vegetarian
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