Happy New Years! It seems black-eyed peas are traditional (somewhere, not sure where?) at New Years, and they are supposed to bring good luck. Well, I happen to love the things though (I'm hesitant to admit) my kids are not such huge fans. Unfortunately their luck in dinner choices was working against them, as I decided I needed to invent SOMETHING featuring black-eyed peas for tonight's supper.
2 tablespoons good quality olive oil
2 carrots, scrubbed and sliced into thin rounds
1 large-ish bunch of curly, or dinosaur kale, (this amount is up to you), washed, and coarsely chopped
3 (or more) cloves garlic, minced or pressed
1 cup canned or home-cooked black-eyed peas, rinsed and drained
Salt and fresh pepper, to taste
Heat the oil in a large saucepan over medium heat. Add the carrot, kale and broth; cover and cook until kale is tender, about 15 minutes. Check once or twice during cooking time; if necessary, add a little water to keep the kale from burning.
Add the smoked salt, garlic and black-eyed peas; stir to combine. Add a Tablespoon or so more water if needed. Cover and cook 2 to 3 more minutes, until peas are warmed through and garlic is translucent. Season with salt and/or pepper as needed. (A little shot of Tabasco would be good here too!!!)