Beans and Greens

Beans and Greens

Check our Lucky 32 Southern Kitchen Blog Post – Choose Your Own Chrimstas Adventure: Holiday Sides For You and Yours

  • 2 pounds kale
  • ½ pound dried black eyed peas
  • 5 tbsp canola oil
  • 3 tbsp chopped garlic
  • 1 ¼ tsp crushed red pepper
  • 1 ½ tbsp rice wine vinegar
  • salt & pepper to taste

Soak peas overnight and then drain. Cook peas in salted water until tender, turn off heat and allow to sit until needed. De-stem, chop and wash kale. Heat oil in large sauce pot over medium heat. Sweat garlic and pepper flakes until aromatic. Turn heat up to medium high and quickly add kale. Stir rapidly to wilt down the kale. When kale has reduced in volume to 1/3 its size, add drained beans and vinegar. Cover and simmer until kale is tender. Adjust seasoning to taste. Makes 1 ½ quarts.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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