Black-eyed peas are a New Year’s favorite, and it’s easy to enjoy them beyond New Year’s day. This quick, simple stir-fry is a unique way to get your bean fix and it spotlights another nutrient-packed favorite, kale.
Cooking Tip of the Week: “Wilted” is a cooking term that means something that’s cooked briefly until it has lost its shape. In this recipe, wilted kale is softer and easier to chew.
Food for Thought: Black-eyed peas are considered a lucky food. In the southern part of the U.S., it’s a tradition to eat black-eyed peas with leafy greens on the first day of the year to bring good luck. Since the peas get bigger when you cook them, they represent growth, while the leafy greens represent money! This meal is also lucky because black-eyed peas and greens are both very healthy and delicious!
Family Dinner Conversation Starter: What is something new that you want to try this year?
2 -15.5 oz. cans black-eyed peas
4 cups chopped kale
3 Tbsp. Canola oil
2 cups diced onions
2 cloves garlic, minced
2 tsp. smoked paprika
Salt and pepper, to taste
Kid:Drain and rinse the black-eyed peas and set aside.
Kid:Wash the kale well, pat dry, remove the center stalks, and chop. Set aside.
Adult:In the sauté pan, heat the oil over a medium-high heat.
Together: Add the onions and sauté until golden brown (about 5 minutes).
Together: Add the kale and sauté until it is wilted (about 3-4 minutes).
Together: Add the garlic and sauté for 1 minute.
Together: Add the smoked paprika and sauté for 1 minute.
Together: Add the black eyed peas and sauté for another 3-4 minutes until the kale is tender.