• 1 1/2 lbs. kale, washed and drained
  • 1 tsp olive or other vegetable oil
  • 1 tsp chopped fresh garlic, or more to taste
  • Pinch of dried red pepper flakes
  • 2 cup canned black-eyed peas, drained (or cooked from dry)
  • 1 tsp cider vinegar, or to taste


Pull the kale leaves from the tough stems. Discard the stems and chop the leaves into one-inch pieces.

Place about two inches of water in a large pot and heat to boiling. Add the kale, cover and cook until tender, stirring occasionally, 15 to 20 minutes. Drain, reserving the water for soup if desired.

Heat a large non-stick skillet over medium-low heat and add the oil and garlic. Cook the garlic, stirring, until it begins to sizzle, about two minutes.

Add the black-eyed peas and red pepper flakes and cook until heated through, stirring, about three minutes.

Add the kale and stir to combine over low heat.

Add the cider vinegar just before serving.

Serve hot or at room temperature.