The Old Gods and the New: Black Eyed Peas and Kale

There are only two mantras: yum and yuk.  Mine is yum.

Still Life With Woodpecker, Tom Robbins

We were a little late in our "New Year's Meal" prep, but better late than never, right?  I am a new englander, so I wasn't really aware of the southern tradition of eating black-eyed peas and collard greens for the new year.  However, once I found out about it, I decided to give it a go, but with kale instead of collards (love me some kale).  I was actually anticipating this not tasting very good, but it turned out to be absolutely fantastic and a great way to ring in day 3 or so of the New Year.

What you need:

• 1 bunch Kale, stems removed and torn into pieces
• 2 tomatoes, seeded and diced
• 4 green onions, diced
• 2 cups black-eyed peas
• 1 tbsp Lemon juice
• 1/4 cup dried parsley flakes
• 2 tbsp red wine vinegar
• 1 tbsp Italian seasoning
• 1 tsp salt
• 2 tbsp olive oil
• 1/2 lemon (or equivalent amount of juice)

First, make sure to soak your black-eyed peas.   I did it the quick way, and covered them in boiling water, then let them sit for 1 hour.  Once they are ready, put in a sauce pan with water and bring to a boil, cooking for about 20 minutes.  Add the vinegar and half of the salt, and cook until the black-eyed peas are tender (approximately 15 minutes).

Next, you are going to boil your Kale in a large pot of water.  Boil until Kale is soft, and then drain.

While all of this is going on, cut up your tomatoes and toss them with 1/4 tsp salt in a colander.  Let them sit and shake them occasionally to get extra juices out.

Next, chop the green onions, and combine the remaining 1/4 tsp salt, Italian seasoning, parsley, and olive oil.  Once your peas are cooked, drain and add them and the tomatoes to the green onion mixture, stirring until combined.  Finally, stir in your kale.  Enjoy!