Sunday, October 3, 2010

RECIPE: Black-Eye Pea Stew with Kale and Squash

Adapted from Veg Times


2 cups squash, cut into ½ inch dice
1 cup diced yellow onion
1 cup diced carrot
2 cloves garlic minced
finely chopped kale or collard greens, tough stems removed
4 cups of water
1 table soup veg soup base
black-eyed peas


1. Soak Black-Eye Peas overnight, or bring to boil and let stand for 2-3 hours.

2. Add oil to pot. Add squash, onion, carrot. Cook, stirring occasionally, until onion is translucent. Stir in garlic and cook one minute more. Add greens, four cups of water and veggie soup base. Bring mixture to a simmer and reduce heat. Simmer until greens and squash are tender.

3. Add black-eyed peas, season with salt, pepper and, if desired, fresh thyme, serve hot.

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