Black Eyed Peas with Garlic and Kale
Warm, hearty, and brimming with flavor, this Black Eyed Peas with Garlic and Kale recipe is a nourishing dish that’s perfect for a cozy dinner or a satisfying side. Tender black-eyed peas simmered in a savory vegetable broth are infused with the rich flavors of sautéed garlic, onion, smoked paprika, and thyme. Fresh, vibrant kale is folded in for a nutritious boost, while a hint of lemon juice adds a zesty finish. This plant-based recipe is a wholesome, one-pot wonder that’s easy to make and perfect for meal prep. Serve it with crusty bread or fluffy rice for a complete, comforting meal. Whether you're celebrating New Year's Day or simply craving something healthy and delicious, this vegan black-eyed peas dish is sure to please!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup (dry) black-eyed peas
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 3 cups vegetable broth
- 6 cups, roughly chopped fresh kale
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon (optional) red pepper flakes
- 1 tablespoon lemon juice
Instructions
Rinse the black-eyed peas under cold water and soak them in a bowl of water overnight or for at least 6-8 hours. Alternatively, use canned black-eyed peas if short on time, but rinse and drain them before using.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Drain the soaked black-eyed peas and add them to the pot. Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer the peas for 40-45 minutes, or until tender. If using canned black-eyed peas, reduce the simmering time to 10 minutes.
Once the black-eyed peas are tender, stir in the smoked paprika, dried thyme, salt, black pepper, and red pepper flakes (if using).
Add the chopped kale to the pot, stirring until the leaves are fully wilted and tender, about 5-7 minutes.
Finish the dish with a squeeze of fresh lemon juice to brighten the flavors.
Serve warm as a side dish, or pair it with cooked rice or crusty bread for a wholesome meal.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.3 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
