I made this dish the first time with canned black-eyed peas and was disappointed with the texture. This time I cooked fresh peas and it made a big difference. Either way it is a delicious Indian dish.

INGREDIENTS

1 large white onion

4 garlic cloves

1″ piece of ginger

1 bunch Tuscan or curly kale

3 (15.5 oz) cans black-eyed peas

1/4 cup extra-virgin olive oil

2 Tbsp. plus 1 1/2 tsp. ground coriander

1 tsp. turmeric

1 tsp. gram masala

1/2 tsp. cayenne powder

1 14.5 oz can crushed tomatoes

1 Tbsp. plus 1 1/2 tsp. Diamond Crystal or 2 3/4 tsp. kosher salt

Cooked rice, roti, or sourdough bread and lime wedges to serve

DIRECTIONS

Step 1.

Prep ingredients: finely chop onion, smash, peel, and finely chop 4 garlic cloves. Peel 1″ ginger with a spoon, then slice into planks. Stack 2 planks at a time and cut into thin matchsticks, set aside. Remove ribs and stems from kale and discard. Tear leaves into 2″ pieces. Rinse the peas (if using canned), in a fine mesh sieve.

Step 2.

Heat 1/4 cup extra-virgin olive oil in a medium pot over medium high heat. Cook onion and garlic, stirring often, until golden, 10-12 minutes.

Step 3

Add 2 Tbsp. plus 1 1/4 tsp. coriander, 1 tsp. ground turmeric, 1 tsp. garam masala, and 1/2 tsp. cayenne powder to pot and cook, stirring constantly, until incorporated and fragrant, about 3 minutes. Add the crushed tomatoes, bring to a simmer, and cook, stirring often, until sauce darkens and thickens, 10-14 minutes. The sauce should look jammy and will start to stick to bottom of the pot.

Step 4

Add black-eyed peas, 1 tbsp. plus 1/1/2 tsp Diamond Crystal or 2 3/4 kosher salt. and 4 cups water and stir to combine. Add kale in 2 batches, stirring and let wilt slightly between additions. Bring to a simmer, reduce heat to medium low and cook until beans are tender, and kale is tender, about 10 minutes.

Step 5

Remove pot from heat and stir in ginger.

Serve with rice, roti, or sourdough bread and lime wedges for squeezing over.

Bon Appetit!!!!