Jan

This is an East Indian dish full of flavor. I have made it twice, the first time using canned black-eyed peas, the second using fresh black-eyed peas. It made a world of difference; the fresh peas were sturdier as opposed to the mushiness of canned peas. I also added turkey wings to my peas as they were boiling.

Total servings: 4

INGREDIENTS

1 large white onion

4 garlic cloves

1 one-inch piece of ginger root

1 bunch Tuscan or curly kale

3 15.5-ounce cans black-eyed peas or 1-pound fresh peas

1/4 cup extra virgin olive oil

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

1 tsp. ground turmeric

1 tsp. gram masala

1/2 tsp. cayenne pepper

1 14.5-0z. can crushed tomatoes

2 3/4 tsp. kosher salt

Cooked rice, roti, or sourdough bread and lime wedges (for serving)

DIRECTIONS

  1. Prep your ingredients: Finely chop 1 large white onion
  2. Smash, peel, and finely chop 4 garlic cloves
  3. Peel ginger root, then slice into planks. Stack 2 planks at a time and cut into thin matchsticks.
  4. Remove ribs and stems from Tuscan or curly kale and discard.
  5. Cook fresh beans or rinse canned black-eyed peas in a fine mesh sleeve.
  6. Heat 1/4 cup olive oil in a medium pot over medium-high heat. Cook onion and garlic, stirring often, until golden, 10-12 minutes.
  7. Add 2 Tbsp. plus 1 1/2 tsp. ground 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 can of tomatoes, bring to a simmer, and cook, stirring often, until sauce thickens, 10-14 minutes. The sauce should look jammy and will start to stick to the bottom of the pot.
  8. Add black-eyed peas, plus 2 3/4 kosher salt, and 4 cups water, and stir to combine. Add kale in batches, stirring and letting wilt slightly between additions. Bring to a simmer, reduce heat to medium-low, and cook until beans are tender, and kale is tender.
  9. Remove pot from heat and stir in ginger.
  10. Serve masala with rice, roti, or sourdough bread and lime wedges for squeezing over the dish.

Bon Appetit 😋