Black-Eyed Peas and Kale
Black-eyed peas and kale is a quick vegan side that cooks in one pot from pantry staples. Canned tomatoes make a light, tangy sauce for the peas, and a pinch of cayenne gives it a steady background heat. Using thawed frozen kale keeps the prep minimal, and adding it late preserves its green color and some bite. It serves four and works alongside rice or cornbread.
Instructions
Warm the olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook for several minutes, stirring now and then, until the onion starts to soften.
Pour in the diced tomatoes with their juice, then add the drained black-eyed peas, the cayenne and the bay leaf. Use the smaller amount of cayenne if you want gentle heat and the larger if you want a clear kick.
Cover the pot and simmer for 15 minutes so the flavors meld and the tomato juice thickens slightly.
Stir in the thawed kale and keep simmering with the lid off for 5 to 10 minutes. The kale is ready when it is tender but still a bright green.
Season with salt and freshly ground black pepper to taste, and fish out the bay leaf before serving.
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