Ingredients

1 pound kale

2 tablespoons olive oil

1 large onion, halved, thinly sliced

16 ounces blackeyed peas, canned

2 tablespoons balsamic vinegar

salt

pepper

Preparation

  1. Wash greens well. Remove and discard the stems and ribs. Chop the leaves coarsly.

  2. Heat the oil in large soup pot or steep sided stir-fry pan. Add onion and saute over medium heat until golden. Add the kale and 1/4-1/2 cup of water, cover and steam until tender (10-12 minutes for kale).

  3. Stir in the blackeyed peas and vinegar, season to taste with salt and pepper.