Black-Eyed Peas And Kale Ragout
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound dry black-eyed peas
- 6cups cold water
- 1teaspoon salt
- 1jalapeno pepper, seeded and coarsely chopped, (optional)
- 8ounces rind and trimmings from Virginia ham, pancetta or bacon, cut into ¾-inch pieces
- 2onions (8 ounces), peeled and cut into 1-inch pieces
- 4cloves garlic, peeled and sliced (2 tablespoons)
- 1½pounds kale, collard greens or spinach, leaves cut into 2-inch pieces and stems into ½-inch pieces
- Tabasco sauce (optional)
Nutritional analysis per serving (6 servings)
204 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 14 grams protein; 877 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash peas and discard any damaged ones and any foreign material. Place peas in a pot with the cold water, the salt and jalapeno pepper, if desired. Bring to a boil, turn heat very low, cover, and cook for 45 minutes, or until tender.
- Step 2
Meanwhile, place the pieces of ham in a saucepan and cook over medium to low heat until the ham is browned on all sides, about 10 minutes. Add the onions and garlic, and saute for about 1 minute.
- Step 3
Wash the kale carefully under cool water, and add it, still wet from washing, to the ham in the saucepan. Press down on the kale to contain it in the pan, cover and cook until wilted and soft, about 10 minutes. (If substituting collard greens or spinach for kale, don't cook them as long. The spinach, for example, will be tender in about one minute.)
- Step 4
At serving time, combine the kale mixture with the beans, stir, bring to a boil and simmer together for 8 to 10 minutes. Serve with Tabasco sauce, if desired.
Private Notes
Comments
I substitute red pepper flakes for jalapeño. I use andouille sausage instead of ham. I also drain the black eyed peas as I found the bean liquor too strong. I use a quart of chicken stock and reheat everything
I had frozen collards and it came out great. Served with Cajun fish and skillet charred cherry tomatoes and it was comforting on a cold night.
used Andouille sausage instead of ham or bacon. Camellia beans are traditional down here. yummy
I had frozen collards and it came out great. Served with Cajun fish and skillet charred cherry tomatoes and it was comforting on a cold night.
I substitute red pepper flakes for jalapeño. I use andouille sausage instead of ham. I also drain the black eyed peas as I found the bean liquor too strong. I use a quart of chicken stock and reheat everything