2 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, finely chopped
1 large carrot, diced
2 ribs celery, diced
8 cups ham stock
1 bay leaf
4 cups cooked black-eyed peas
1 bunch kale, stems removed, torn into pieces
fine sea salt
freshly ground black pepper
Heat oil in a large pot over medium-high heat. Add onion and garlic; sauté until translucent, about 5 minutes. Add carrot and celery, sauté an additional 5 minutes.
Add ham stock and bay leaf, cover, and simmer until vegetables are tender, about 20 to 25 minutes. Add black-eyed peas and kale. Continue to simmer until kale is wilted, about 5 minutes. Season with salt and pepper. Remove bay leaf before serving.
Yield: 6 to 8 servings.
- Recipe courtesy of Joseph Erdos