Kale, Black Eyed Peas and Rice
From the Kitchen of Home of Cooks
Time to Prepare: 5 minutes Cook Time: 35 minutes Serving: 4- 6 People
1-16 ounce bag frozen chopped kale 1-15 ounce can blackeye peas, rinsed ¼ cup olive oil 1 cup parboiled rice 3 cups water 1 medium onion, chopped ¼ cup dill, chopped juice from one medium lemon (optional) salt & pepper
Cook chopped kale according to package directions. Drain and set aside.
Rinse blackeye peas really really well. Drain in a colander and set aside.
Add olive oil and chopped onion in a Dutch oven or a deep pot over medium heat and saute for two minutes. Add rice and sauté for three minutes stirring continually. Add water and cook rice for 15 minutes.
Add kale and blackeye peas, salt and pepper to the pot, stir and continue to cook for another 15 minutes. Add dill and lemon juice, stir, turn off the heat and let sit for 10-15 minutes before serving.
Drizzle with more olive oil and enjoy!
You can use rice of your choice. The water might seem a lot but it will be absorbed once you add the kale and blackeye peas to the pot.
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