A tasty, good-for-you side dish to serve with any meal.
Kale with Tomatoes and Black-Eyed Peas
-
Prep:
20 min. -
Cook:
25 min. -
Serves:
6
Recipes
Recipe tags: ham base, easy difficulty, side, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | grape seed oil |
| 2 tsp | Better Than Bouillon® Baked Ham Base |
| ½ cup | finely chopped yellow onion |
| 4 cups | packed chopped kale leaves (remove center rib from leaves before chopping) |
| 1 can | (14.5-ounce) petite cut tomatoes, undrained |
| ¼ cup | water |
| ½ tsp | Cajun seasoning |
| ½ tsp | garlic powder |
| 1 can | (15.5-ounce) black-eyed peas, drained and rinsed |
| salt | |
| 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.
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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.