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black eyed pea kale stir fry

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
Cook Time 30 minutes
Soak Time 1 minute
Total Time 45 minutes
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.