Kale and Black-Eyed Peas Recipe
A Reader Recipe: Balsamic Greens and Beans
Check out these cooked greens from reader ; she posted it in our Healthy Recipe community group.
Although Spring has sprung in many parts of the country, cold temperatures and hollowing winds are still plaguing many of us in the Northeast. This is a very flexible recipe that delivers on the warm and comforting feeling some of us are still looking for, with a bright burst of flavor. I like to serve this dish with a toasted flatbread (such as Lavash) to counterbalance the texture of the greens and beans, and of course to soak up any remaining liquid!
Keep on reading to learn how to make this for yourself!
INGREDIENTS
1 medium onion, diced
1 stalk celery, diced
1 clove garlic, minced
1.5 tablespoons olive oil
1 large handful kale, chopped (or any hearty green)
1 can black-eyed peas with liquid (any canned bean with liquid can be substituted)
1 pinch dried hot pepper flakes
1 pinch dried rosemary
1 pinch dried thyme
4 cherry tomatoes, cubed
1.5 tablespoons balsamic vinegar
DIRECTIONS
1. Saute onion, celery and garlic in olive oil over medium heat, until tender (5-7 minutes).
2. Add the kale and stir, cooking an additional two minutes.
3. Stir in the black-eyed peas with liquid and the spices, cooking an additional five minutes (you want a little bit of the liquid to evaporate).
4. Add the balsamic vinegar.
5. Remove from heat and stir in the chopped tomatoes, salt and pepper to taste.
Got a similarly delicious recipe? Head on over to the Healthy Recipe community group and share one of your own.
