Black-Eyed Peas and Greens

Zach made dinner for us tonight and it was incredibly delicious. As an added bonus, the recipe he used is also inexpensive, super nutritious, and pretty simple to make. It comes from Vegetarian Times, and Zach stuck pretty closely to the original, only making a few modifications which I have included below. I really, really love this recipe and that was evidenced by the fact that I kept making sighing noises as I ate it- it's that good!

New Year's Black Eyed Peas and Greens

adapted from Vegetarian Times

serves 3 as a main dish, more as a side

½ lb. dried black-eyed peas (1¼ cups)

1 bay leaf

2 Tbs. red wine vinegar

1¾ tsp. salt, divided

1 bunch kale, stems removed, leaves torn into pieces

2 Tbs. lemon juice, divided

2 large tomatoes, seeded and diced (1½ cups)

2 Tbs. olive oil

4 green onions, sliced (½ cup)

¼ cup finely chopped fresh parsley

1 tsp dried oregano

1. Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.

2. Steam kale for approximately 7 minutes (or until it is tender but not too soft) and then toss with 1 tsp. lemon juice.

3. Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, 
to drain juices.

4. Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, 
green onions, parsley, and oregano in large bowl.

5. Drain peas, and remove bay leaf. 
Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Divide kale among three plates and top with black-eyed pea mixture.