Recipe: Black eyed Peas with Kale

Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest







Here’s another recipe for my Spring Cleanse group.  I’ve been hearing some feedback that people are having trouble thinking of good ways to get more green veggies in.  This recipe will do the trick! It’s also a good one because black eyed peas are very substantial and almost have a “meaty” flavor.

Black Eyed Peas with Kale


1 pound dried black-eyed peas

1 head kale, chopped

1 Tbsp olive oil

2 red onions, peeled and sliced

4 garlic cloves, peeled and chopped

1 tablespoon dried oregano or Italian seasoning

1 tsp red pepper flakes

1/4 teaspoon freshly ground black pepper

2 bay leaves

2 teaspoon coarse sea salt or kosher salt

1 Tbsp apple cider vinegar


The day before you plan to serve this dish, put the peas in a bowl, cover with water by at least 2 inches, and refrigerate. The next day, drain well before using.

Center a rack in the oven and preheat the oven to 275ºF.

Heat olive oil in a Dutch oven  Add the onions, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for 8 minutes.  Add the kale and saute until softened, about 5 minutes.  Add the drained peas, bay leaves, salt, and 6 cups water. Bring to a simmer, cover, and transfer to the oven.

Braise until the peas are tender, at least 1 hour 15 minutes. Stir in the  apple cider vinegar and serve.

Serves: 6
Adapted from

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