Black-eyed Peas and Kale

Black-eyed Peas and Kale

This dish is light, satisfying, easy to throw together, and so yummy. Since this entrée works best with soaked peas, you may want to plan ahead for maximum goodness.


• 1½ cups dry black-eyed peas, soaked in water overnight (or 8-12 hours)

• ½ cup diced onion

• 3½ cups liquid vegetarian “chicken” broth (you can use Chicky Baby Seasoning to make broth–just use one tablespoon of the seasoning per 1 cup of water)

• 4 bay leaves

• 4-inch piece of kombu

• 2 cups (packed) kale, preferably lacinato (cut into thin ribbons)

• 6 medium cloves garlic, pressed or minced

• 2 teaspoons each: sea salt, nutritional yeast, and olive oil

• ¼ cup fresh lemon juice

To Taste (optional): hot sauce of your choice (habanero, tabasco, etc.)


1. Drain the black-eyed peas to remove the soaking water and then rinse them.

2. Place the peas in a pressure cooker (or regular pot with a tight-fitting lid). Add the onion, broth, bay leaves, and kombu, and bring to a boil over high heat. Reduce the heat to low and simmer until the black-eyed peas are tender. This will take about 15 minutes in the pressure cooker (after the top begins to spin) or 45 minutes in a regular pot.

3. Once the peas are finally done, drain off most of the excess liquid. Remove the bay leaves and kombu. Next, stir in the kale and garlic. Cook over medium-high heat for about 5 minutes, stirring often, until the kale is wilted. Remove from heat.

4. Stir in the salt, nutritional yeast, olive oil, and lemon juice. Top with some of the hot sauce (if using) and serve.


For more information, visit