Black-Eyed Peas with Kale and Sweet Potato

/ Kristen Yarker Nutrition/
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Whether you call them sweet potatoes or yams, you want the pink-fleshed tuber for this dish. This recipe makes great leftovers for lunch. Served cold, it’s like a cross between a good bean salad and a potato salad.

BLACK-EYED PEAS WITH KALE AND SWEET POTATO INGREDIENTS:

  • 2 cups sweet potato or yams, peeled and cut in 1⁄2-inch pieces

  • 1 tablespoon extra-virgin olive oil

  • 1 cup diced yellow onion (1 onion)

  • 1 chili pepper, minced

  • 1 garlic clove, minced

  • 6 cups kale, coarsely chopped and middle stems removed

  • 2 (15.5-ounce) cans black-eyed peas, drained and rinsed

  • 1 tablespoon apple cider vinegar

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon ground black pepper

BLACK-EYED PEAS WITH KALE AND SWEET POTATO DIRECTIONS:

  1. Cook the sweet potato/yam in a large saucepan of boiling water until tender, about 10 minutes.

  2. Heat the oil in a large skillet over low-medium heat. Add the onions and sauté, stirring, for 4 minutes. Add the chili pepper and sauté, stirring, for 2 minutes. Add the garlic and sauté, stirring, for 30 seconds. Add the kale and sauté, stirring, for 2 minutes. Add the black-eyed peas, cooked sweet potatoes/ yams, vinegar, salt, and pepper. Sauté, stirring, for 2 minutes. To serve, divide the peas mixture among 4 serving bowls.

This is one of the 125 recipes in my cookbook: The Easy Sugar Detox Cookbook: 125 Recipes for a Sugar-Free Lifestyle. Get your copy HERE

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