Pink-Eyed Pea Stew with Toast

Ingredients

• One pound of pink eyed peas

• Five medium carrots

• Two Cubanello peppers

• One medium tomato

• One garlic clove chopped and submerged in olive oil, set aside

• Handful of kale

• Ground sage

• Ground paprika

• Salt

• Pepper

 Directions

1. Fill pot with 2 1/2 cups of water or broth. Boil peas in pot with salt and pepper, to taste, for 15 minutes.

2. While peas are cooking, chop vegetables: carrots into slim rounds, dice peppers, slice tomato, slice kale

3. Add carrots to pot and cook for 10 more minutes

4. Add peppers to pot and continue to cook for 5 minutes.

5. Once liquid in the pot has reduced to below the pea’s level, add about 3 tablespoons of olive oil and mix. Let cook for 5 min.

6. While stew is cooking, in a sauté pan add sliced kale and cook for 3 minutes, continuously mixing. Add small amount of oil from garlic oil mix to taste.

7. Add a dash of both sage and paprika to kale. Cook and mix for 2 more minutes.

8. Add kale to stew.

9. Serve hot with toasted bread

Recipe sourced from the Community Farmer’s Market.