Amy, this is the recipe that we talked about. Still working on the cornbread recipe. Jennie, you inspired me to share as well, because you were also looking for ways to use kale. BTW--miss you!
-1 15 ounce can black-eyed peas, rinsed
-8 cups roughly chopped kale leaves (about 1 small bunch), remove tough stems
-1 cup instant brown rice
-1/2 teaspoon salt
-1/4 teaspoon freshly ground pepper
-1 tablespoon EVOO--y'all know, extra virgin olive oil
-1 medium onion, chopped
-2 tablespoons tomato paste
-4 cloves garlic, minced
-around 14 ounces of vegetable broth
-2 tablespoons your favorite vinegar
-1/2 teaspoon smoked paprika or 1/8-1/4 teaspoon ground cayenne red pepper...to taste
Heat oil in large skillet over medium heat. Add onion, tomato paste and rice. Cook until onion softens--around 3-5 minutes. Add kale and garlic until kale begins to wilt--just a couple of minutes. Stir in broth, vinegar, paprika or ground cayenne red pepper and salt. Bring to boil and cover. Reduce heat and simmer until rice is done--15-20 minutes. Stir in black eyed peas and heat for 1 minute.
If you want to use smoked paprika and can't find it, try tienda.com
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