Black-eyed peas are usually an ingredient associated with New Year's meals, but this dish was too delicious to wait ten months to share wth you.
Instead of the ham hocks and bacon, this version includes kale for a healthy twist on a classic. Be sure to add the kale at the last minute so that it keeps its vibrant green color.
[amd-zlrecipe-recipe:37]
Hoppin' John Blackeyed Pea Salad
Ingredients
- 3 cloves garlic, minced
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 2 jalapeños
- 1 cup tomatoes, diced
- 1/2 cup green peppers, diced
- 1 pound fresh black-eyed peas
- 1 bay leaf
- water
- health spoonful of butter
- 1 cup cooked white rice
- 1 bunch kale, chopped
- salt and pepper to taste
- 1 teaspoon Cajun seasoning
Instructions
- Coat the bottom of a pan with olive oil. Add garlic and cook until toasted. Add mirepoix (onions, celery, carrots) and cover with one inch of water.
- Add peppers, tomatoes, bay leaf and black-eyed peas. Cook for 4-5 minutes, or until the peas are tender.
- Add butter and cooked white rice, and stir in kale. Sprinkle with Cajun seasoning, and salt and pepper to taste. Serve with cornbread or biscuits.
