Black-Eyed Peas and Kale Stew
Black Eyed Peas and Kale Stew
1 tbsp olive oil
1 onion diced
1 large green onion diced
4 cloves of garlic minced
1 large sweet potato in small chunks (diced about 3 cups)
800 g diced canned tomatoes (or 3 cups)
4 cups cooked or canned black-eyed peas
I bunch kale chopped into fine strips
1 tbsp cumin
1 tbsp mild chili powder
1 tbsp dried oregano
2 tsp salt (or more to taste)
3-4 cups vegetable stock
1 bunch fresh cilantro chopped
juice of 1 lemon
Add oil to a hot large stock pot. Add onions and green pepper and sauté until veggies are half-cooked through. To the veggies, add garlic and sweet potatoes. Let this sauté, stirring for 5 minutes.
Add 3 cups of stock reserving 1 cup. Add all other ingredients except cilantro and lemon juice.
Let this mixture simmer gently stirring every once in a while until potatoes are cooked through (about 1 hour).
Once potatoes are cooked, take the lid off of the pot. Add chopped kale and remaining cup of stock and stir well. Let the stew simmer with the lid off for up to another hour, stirring to make sure it doesn’t stick to the bottom. Most of the liquid should evaporate and the stew will become thick.
Add the fresh lemon juice and cilantro. You may choose to add more salt (I did). Garnish with sour cream, plain yogurt, melted cheese or chopped green onions.
This freezes well for a quick mid week meal.