A variety of fragrant spices can turn a simple dish of greens and beans into something truly special! Black-eyed peas are sold frozen, canned, and dried. If you use dried or frozen, be sure to plan ahead to allow for enough time to cook them before you prepare the recipe!
Makes 4 servings - Prep time: 10 minutes - Cook time: 15 minutes
1 large red onion, chopped
2 carrots, sliced thinly
2 tablespoons salt-free tomato paste
2 teaspoons white miso paste
1½ pounds kale or collard greens, tough stems removed, coarsely chopped
2 cups cooked black-eyed peas
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried fenugreek
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg or cloves
2 teaspoons fresh lemon juice
- Heat 1/4 cup of water in a large pot over medium-high heat. Add the onion and carrots and cook until softened, this should take around 5 minutes.
- Stir in the tomato paste and miso paste; then add the kale and 1 cup of water. Cover and simmer until the greens are tender, stirring occasionally.
- Add the cooked black-eyed peas, coriander, cumin, fenugreek, turmeric, black pepper, cardamom, cinnamon, and nutmeg. (Note: if the mixture is too thick, add a bit more water to make it more saucy.)
- Simmer for about 10 minutes to heat through and combine the flavors. Just before serving, stir in the lemon juice.
- Serve hot as is or over your favorite cooked grains, and enjoy!