Name: Black-Eyed Peas
Cuisine: American
Ingredients: salt and freshly ground pepper, to taste; 1 teaspoon curry powder; 1 teaspoon grated fresh ginger; 1 teaspoon red pepper flakes; 1 small onion, finely diced; 2 tablespoons coconut oil or olive oil; 1 pound dried black-eyed peas or sea island red peas, soaked overnight; 2 bunches lacinato kale or greens of your choice, bottom stems removed; 1 can coconut milk; 4 cloves garlic, divided (2 whole and 2 finely chopped); 1 cup vegetable stock; 1 28-ounce can diced tomatoes, drained; 2 sprigs thyme; ½ teaspoon ground turmeric

Preparation info

Difficulty
Medium

Appears in

Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

About

This is one of my favorite recipes, as it holds a special place in my heart. My love for cooking was fostered in the kitchen of my Grandmother Doris. Growing up, peas (preferably black-eyed peas) and collards were mainstays in her kitchen. These ingredients were always cooked in separate pots. As an ode to her I wanted to bring them together into one pot. In place of collards I used Lacinato kale. My Grandmother Doris has not tried this rendition yet, but I am sure she would be proud.