Black eyed pea kale stir fry

Are you tired of the same old boring meals? Look no further! I’d like to introduce you to a game-changing dish that’s quick, healthy, and bursting with flavor: black eyed pea kale stir fry. As someone who’s passionate about cooking and trying new recipes, I can attest that this one’s a winner. With its perfect blend of protein, vitamins, and delicious taste, it’s a staple in my household. And the best part? It’s incredibly easy to make, requiring minimal ingredients and effort.

Why You Will Love This Recipe

I still remember the first time I had black eyed pea kale stir fry. I was on a trip to the southern United States, where I stumbled upon a small, family-owned restaurant that served the most mouth-watering version of this dish. The combination of tender black eyed peas, crispy kale, and savory spices was love at first bite. Since then, I’ve been hooked, and I’ve made it my mission to perfect the recipe. Now, I’m excited to share it with you, so you can experience the same delight that I do every time I take a bite.

Ingredients

To make this incredible black eyed pea kale stir fry, you’ll need the following ingredients:

• 1 cup dried black eyed peas, soaked overnight and drained
• 2 cups kale, stems removed and chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup chicken or vegetable broth
• 1 tablespoon soy sauce (optional)

Step-by-Step Instructions for Making the Recipe

To create this mouth-watering black eyed pea kale stir fry, follow these simple steps:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the soaked and drained black eyed peas, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Pour in the broth and bring the mixture to a simmer.
6. Reduce the heat to medium-low and let cook for 20-25 minutes, or until the black eyed peas are tender.
7. Add the chopped kale and cook until wilted, about 2-3 minutes.
8. Season with soy sauce (if using) and serve hot.

Expert Tips for Best Results

To take your black eyed pea kale stir fry to the next level, be sure to soak the black eyed peas overnight to reduce cooking time and make them easier to digest. Additionally, don’t overcook the kale, as it can become bitter and tough. Finally, experiment with different spices and seasonings to find the perfect flavor combination that suits your taste. With these expert tips, you’ll be well on your way to creating a truly unforgettable dish.

Serving Suggestions

Black eyed pea kale stir fry is a versatile dish that can be served in a variety of ways. Try serving it over rice, quinoa, or noodles for a filling and nutritious meal. You can also add it to a bed of greens for a healthy and refreshing salad. For a more substantial option, serve it with some crusty bread or as a side dish to your favorite protein. Whatever way you choose to serve it, this black eyed pea kale stir fry is sure to be a hit.

Conclusion

In conclusion, black eyed pea kale stir fry is a quick, healthy, and flavorful dish that’s perfect for anyone looking to add some excitement to their meal routine. With its rich blend of protein, vitamins, and delicious taste, it’s a recipe that’s sure to become a staple in your household. So why not give it a try today and experience the delight of this incredible dish for yourself?

Black Eyed Pea and Kale Stir Fry

A quick, healthy, and flavorful stovetop stir-fry combining tender black eyed peas and nutrient-rich kale with aromatic spices and a touch of savory broth.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soak Time 1 minute min

Total Time 45 minutes mins

Servings: 4 people

Course: Main Course, Side Dish

Cuisine: Fusion, Vegetarian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 cup dried black eyed peas soaked overnight and drained
• 2 cups kale stems removed and chopped
• 1 onion chopped
• 2 cloves garlic minced
• 1/4 cup chicken or vegetable broth
• 2 tablespoons olive oil

Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon soy sauce optional (use Tamari for gluten-free)

Equipment

• Large Skillet or Wok

Method

 

1. Heat the olive oil in a large skillet or wok over medium-high heat.
   2 tablespoons olive oil
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
   1 onion
3. Add the minced garlic and cook for an additional minute, until fragrant.
   2 cloves garlic
4. Add the soaked and drained black eyed peas, cumin, smoked paprika, salt, and pepper. Stir to combine.
   1 cup dried black eyed peas, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, Salt and pepper
5. Pour in the broth (or water) and bring the mixture to a simmer.
   1/4 cup chicken or vegetable broth
6. Reduce the heat to medium-low, cover, and let cook for **20-25 minutes**, or until the black eyed peas are tender. Check periodically and add a little more liquid if the pan becomes dry.
7. Uncover, add the chopped kale, and cook until wilted, about 2-3 minutes.
   2 cups kale
8. Season with soy sauce (if using) and adjust salt and pepper to taste. Serve hot.
   1 tablespoon soy sauce, Salt and pepper

Notes

Soaking the peas overnight is necessary for the short cooking time. If using canned black eyed peas (drained and rinsed), skip the simmering steps (5 & 6) and just cook until heated through, then add the kale. Serve over rice or quinoa for a complete meal.

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