Kale with Tomatoes and Black-Eyed Peas

20 Min.
25 Min.
6
Ingredients
1
tablespoon grape seed oil
1 tablespoon grape seed oil
2
teaspoons Better Than BouillonĀ® Ham Base
2 teaspoons Better Than BouillonĀ® Ham Base
½
cup finely chopped yellow onion
½ cup finely chopped yellow onion
4
cups packed chopped kale leaves (remove center rib from leaves before chopping)
4 cups packed chopped kale leaves (remove center rib from leaves before chopping)
1
(14.5-ounce) can petite cut tomatoes, undrained
1 (14.5-ounce) can petite cut tomatoes, undrained
¼
cup water
¼ cup water
½
teaspoon Cajun seasoning
½ teaspoon Cajun seasoning
½
teaspoon garlic powder
½ teaspoon garlic powder
1
(15.5-ounce) can black-eyed peas, drained and rinsed
1 (15.5-ounce) can black-eyed peas, drained and rinsed
salt
salt
pepper
pepper
Directions
  1. In a large non-stick skillet, heat oil over medium-high heat. Add Ham Base and onion; cook and stir until onion is tender.
  2. Stir in kale, tomatoes, water, Cajun seasoning and garlic powder. Reduce heat to medium; simmer about 10-12 minutes, stirring frequently.
  3. Add black-eyed peas; season to taste with salt and pepper. Stir and heat through, about 5-7 minutes.
Serve with fried catfish and a side of freshly baked corn bread muffins.

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