After making calas last night (having them for dinner, and wholly regretting it this morning), I decided to make something relatively healthy for dinner.
I started this morning by cooking some dry black eyed peas, (BEPs from here on out), but you can use canned BEPs, too.
To cook them from scratch:
Rinse 2 cups BEPs and pick out anything that doesn’t look like it should be there.
Put into a large stew pot with enough water to cover the BEPs.
Boil for 2-3 minutes, remove from heat, and let soak for 90 minutes.
Drain and refill with double the water you need to cover the BEPs.
Cook for 60-90 minutes or until tender.
Drain, keep in pot, and pour 12-18 oz of chicken stock into the pot with the BEPs and simmer on low while you prepare the rest of the ingredients.
They’ll look a little like this when cooked, drained, and with chicken broth added:
Crumble your favorite sausage into a little olive oil, and cook on medium-high until it’s browned. For this batch, I peeled 4 Aidells Artichoke and Garlic chicken sausages and crumbled them up.
Add 4 cloves of crushed garlic and some salt and pepper to taste.
While that is cooking, cut up some kale. I just went to the garden and picked a bunch. It looked like this:
So, it was a pretty fair amount. It’s really up to you how much kale to put in. We all like kale, so I tend to use quite a bit.
Take off the kale stems and chop it up. Throw it into the pan with the sausage, and cook it until it turns dark green.
Put the sausage and veggies into the pot with the BEPs, and turn it up to medium for a few minutes. Then turn it down and let simmer on the stove top until it’s time to eat.
I’m serving this tonight with some lavender corn bread.
And for desert? Calas. 😉
(The idea for this recipe came from searching for what to do with all of the kale in our garden. Crazy amounts of kale, and it just keeps coming. I found the bones of this recipe here:
and omitted and added some things to make it fit our family. Thanks, Bev!)