Black Eye Pea and Kale

Ann Arbor Food

Black Eye Peas, Squash and Kale: serves 4-6

3 cans of black eyed peas (or 1Lb dried cooked)
2 onion diced
1/2 large butternut squash 3-4 cups (peeled and diced)
1 bunch of Kale de-stemmed and ripped into small pieces
1 cup of chicken or vegetable stock
2 cloves of garlic minced
olive oil few tablespoon
juice of one lemon
salt and pepper

Scallion to garnish

Procedure:

In a large saute pan, heat a good amount olive oil and saute the onions for a few minutes. Add the garlic and cook for about 30 seconds. Add the squash, black eye peas, kale, stock, salt, pepper, and lemon juice. Simmer until the squash and the kale are done, about 15 minutes. Add more salt to taste. I like to add a little extra olive oil to bean dishes to taste.

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