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Kale and Black-Eyed Peas Recipe

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This recipe for Kale and Black-Eyed Peas is from The Haase / Buente Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices thick cut bacon, cut into 1/2 inch pieces
Alternatives: 3/4 cup ham, or two sausage links (casing removed) crumbled
1 small onion, chopped
1 red bell pepper
1 tsp Italian seasoning (or oregano)
1/2 tsp thyme
1 tsp - 1 tbsp smoked paprika
2 pinches dried red pepper crushed, or 1/4 - 12 tsp chipotle chili powder
2 cans black-eyed peas, slightly drained
Fresh ground pepper
1 1/2 lbs kale (fresh, frozen or combination)
1 - 2 cups cooked lentils (optional)
Directions:
Directions:
Cook bacon in a Dutch oven until crisp, or saute ham or sausage in a bit of olive oil. Add onion, pepper and all seasonings and cover and cook until onion is transparent. Add black-eyed peas, then kale and lentils (if desired) and steam until kale is tender - about 5 - 10 minutes. Chicken broth may be added if mixture becomes too dry.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I use a box of fresh Kale Mix (1 lb) that includes chard and other goodies, and an additional pound of frozen chopped kale. Even better the second day!

 

 

 

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