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Beans and Greens for the New Year

Ingredients

Scale
  • 1 tbsp olive oil
  • 2 tbsp butter (unsalted)
  • 1 small onion (chopped)
  • 4 cloves garlic (crushed)
  • 1/8 tsp red pepper flake
  • Pinch dried thyme
  • 2 15 ounce cans black eyed peas (drained)
  • 1 cup water (vegetable or chicken stock is also fine)
  • 1/4 cup cider vinegar
  • 2 cups kale (stems removed)

Instructions

  1. In a large saucepan, heat the olive oil and butter over medium heat until the butter is melted. Add the chopped onion and garlic and red pepper flakes. Cook over medium heat until the onions start to soften-about 8 minutes.
  2. Add the drained black eyed peas, salt and dried thyme, along with the water or stock and vinegar. Cover the pan with a lid and bring to a boil and then add the kale. Stir and  place the lid back on the pan. Cook on medium heat for about 10 minutes or until the kale starts to turn bright green.  
  3. Taste and season with a little more salt if needed and a turn or two of freshly ground pepper. 
  4. Serve over rice or polenta as a main dish or as a side dish.

Nutrition

Find it online: https://sunnydev.maura8.com/2018/01/07/black-eyed-peas-and-sauerkraut/