We love the comforting flavor that black eyed peas bring to our table. This hearty legume is packed with protein and fiber so it keeps us satisfied after every spoonful. Kale adds a vibrant pop of color and a nutrient rich punch that makes our dish feel just as nourishing as it’s delicious. Together these ingredients create a balanced blend of earthy and fresh flavors that warm us from the inside out.
Our recipe has a touch of Southern inspiration so it reminds us of cozy family gatherings whenever we whip up a pot. We use simple ingredients and classic seasonings because we want the natural goodness of black eyed peas and kale to shine. It’s a breeze to prepare and it fits perfectly into our busy weeknight routine. From start to finish it delivers comfort and nutrition in every bite.
Black Eyed Peas And Kale Recipe
Ingredients
- 1 cup of black eyed peas soaked in water overnight
- 3 cups of kale chopped
- 1 tablespoon of oil
- 1 onion diced
- 2 garlic cloves minced
- 2 cups of vegetable broth or water
- 1 teaspoon salt
- 1 teaspoon black pepper
- Optional: smoked paprika or chili flakes
| Prep Time (minutes) | Cook Time (minutes) | Total Time (minutes) |
|---|---|---|
| 10 | 20 | 30 |
- Rinse the black eyed peas thoroughly. Remove any loose debris. Drain well and set aside.
- Warm oil in a large pot over medium heat. Add onion, garlic and any optional spices. Stir until onion softens.
- Stir in the black eyed peas. Pour in broth or water. Add salt and black pepper. Bring to a simmer.
- Lower heat to maintain a gentle simmer. Cover the pot and cook for about 15 minutes. Stir occasionally.
- Uncover the pot and stir in the kale. Cook for 5 minutes or until kale wilts and peas are tender. Adjust seasonings if desired.
Ingredients
- Black Eyed Peas (1 ½ cups) soaked and drained
- Kale (4 cups) stems removed and chopped
- Onion (1 large) diced
- Garlic (2 cloves) minced
- Vegetable Broth (4 cups)
- Olive Oil (1 tablespoon)
- Salt and Pepper (to taste)
- Optional Smoked Paprika or Chili Flakes (1 teaspoon)
We dice the onion and mince the garlic so they cook evenly. We keep the soaked peas in a bowl to drain before adding them to the pot. We remove any tough kale stems and chop the leaves into bite-sized pieces. We measure and set aside the broth for quick access. We organize any optional spices close by so we can sprinkle them when we are ready.
Tools And Equipment
Below is our recommended setup for preparing black eyed peas and kale. Each item supports a smooth cooking process and helps us keep our steps organized.
| Item | Purpose |
|---|---|
| Large pot or Dutch oven | Used to simmer peas kale and broth all in one place. It retains heat well for even cooking. |
| Cutting board | Provides a stable surface for slicing onion and chopping kale. |
| Chef’s knife | Ensures sharp and precise cuts for onion garlic and kale. |
| Measuring cups and spoons | Helps us follow our measurements accurately for oil seasoning and broth. |
| Wooden spoon | Allows gentle stirring of peas kale and aromatic ingredients. |
| Colander | Ideal for rinsing and draining the soaked peas before cooking. |
We keep these essentials nearby to streamline our workflow. We rely on the large pot or Dutch oven to bring all flavors together. We slice our onions and kale on a sturdy cutting board with a well sharpened chef’s knife. We measure our broth and seasonings precisely using measuring cups and spoons. We stir ingredients frequently with a wooden spoon. We rinse and drain the black eyed peas in a colander to remove any excess water.
Directions
Let us get our black eyed peas and kale ready in three simple steps. We will move through the prep phase cook phase and final finishing touches.
| Process | Time |
|---|---|
| Prep | 10 minutes |
| Cook | 20 minutes |
| Total | 30 minutes |
Prep
- Place the soaked black eyed peas in a colander. Rinse them under cool running water.
- Chop the onion into small cubes. Mince the garlic.
- Remove the tough stems from the kale. Slice the leaves into bite-size strips.
- Measure 4 cups of vegetable broth in a pitcher. Keep optional spices like smoked paprika or chili flakes nearby.
Cook
- Warm 1 tablespoon of olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Stir them for 2 minutes until fragrant.
- Stir in the black eyed peas until everything is coated.
- Pour the vegetable broth. Increase the heat to bring it to a gentle simmer.
- Reduce the heat to low. Cover the pot and cook for about 15 minutes until the peas are tender.
Finish
- Uncover the pot. Add the chopped kale. Stir gently so it mixes with the peas.
- Season with salt pepper and any desired spices.
- Let the kale wilt for about 3 minutes.
- Turn off the heat. Taste and adjust seasonings.
- Serve warm with crusty bread or on its own.
Make-Ahead And Storage
We often prepare the black eyed peas portion in advance for quicker weeknight meals. We simmer the peas and aromatics as usual. Then we cool the mixture and store it in a sealed container. We refrigerate or freeze until we need it. When we want dinner we reheat the peas and stir in fresh kale. This approach keeps our greens vibrant and tender.
Use these guidelines to keep leftovers tasting great:
- Transfer cooled leftovers to an airtight container
- Place the sealed container in the fridge for up to four days
- For longer storage freeze the dish for up to two months
Below is a quick reference for storage times:
| Storage | Time |
|---|---|
| Fridge | Up to 4 days |
| Freezer | Up to 2 months |
We reheat our black eyed peas and kale on the stovetop over low heat. We add a splash of broth or water if the mixture looks dry. This method preserves flavor and texture.
Conclusion
This dish is our invitation to enjoy a warm bowl of comfort
Every spoonful brings nourishing ingredients together in the simplest way
Whether you’re prepping in advance or whipping it up after a long day it’s a crowd-pleaser that fits any schedule
We love how it stays fresh in the fridge or freezer so we’re never too far from a hearty meal
Grab a spoon savor each bite and let this recipe become a cozy staple in our kitchen
Frequently Asked Questions
How do I make sure my black eyed peas are cooked properly?
Cook them until tender but not mushy. After rinsing, simmer the peas in your chosen liquid—like vegetable broth—until they’re easy to pierce with a fork. Be sure to taste-test for doneness toward the end of cooking time. If you soak the peas overnight, they’ll cook faster. A gentle simmer helps preserve their texture, so avoid boiling them vigorously. Keep in mind that altitude and the type of pot you use can affect cook time, so check periodically to avoid overcooking.
Can I swap kale with another leafy green?
Absolutely. Kale’s sturdiness makes it ideal, but you can use spinach, collard greens, or chard instead. Spinach cooks faster, so add it at the very end to avoid overcooking. Collard greens or Swiss chard might need a bit more time, like kale, to become tender. Feel free to adjust seasoning if you change the greens since different varieties can alter the flavor slightly. Experiment with what you have available while keeping the dish’s overall composition in mind.
What’s the best way to store leftovers?
Allow the dish to cool, then transfer it to an airtight container. Refrigerate for up to four days, or freeze for up to two months. When reheating, do so gently on the stovetop, adding a small amount of broth or water if it looks too thick. Stir occasionally to ensure even heating and prevent sticking. This helps maintain the original texture and taste. For added convenience, freeze individual servings so you can quickly warm up just what you need for a single meal or quick snack.
Can I add more spices for extra flavor?
Yes, feel free to get creative. The recipe suggests adding smoked paprika or chili flakes for a bolder taste. Other spices like cumin, coriander, or even a dash of hot sauce can enhance flavor without overpowering the peas and kale. Start with a small amount and adjust gradually to find your preferred spice level. Always remember to taste as you go, since different spice brands vary in intensity. Personalizing the dish with your favorite seasonings can make this classic recipe uniquely yours.
Is this recipe suitable for busy weeknights?
Definitely. The total cooking time is around 30 minutes, and most of that involves simmering. Prep consists mostly of rinsing peas, chopping onion, and mincing garlic. Kale requires a quick trim and wash. After that, you simply sauté the aromatics, add the peas and broth, and let everything cook together. Because of its simplicity, you can multitask while the peas simmer. The dish also reheats well, so any leftovers make a convenient meal. It’s an excellent option for those seeking a comforting, nourishing dinner without a lengthy process.