Kale and Black Eyed Peas

We make this all the time!

 

Soak1/2 cup of black-eyed peas for bout 4 hours in water. Cook them with some turmeric, salt and black pepper. Drain and keep aside. You can do this well in advance.

When you are ready for preparation, wash one bunch of Kale and pat dry. Break the leaves with your hand while removing the thick stems. You can save these stems, wrap them with a kitchen towel, and will stay in the fridge for few days for a soup or a stew later on.

Rub a nonstick pan with Olive oil. Heat the pan, add chopped red shallots, garlic, and ginger with few curry leaves. When you can sense the aroma, throw in some salt, few mustard seeds, and flakes of crushed chili. Now add the well drained black-eyed peas. Toss Kale in. Taste.Take out of heat immediately and plate. Garnish with grated coconut. You don't want Kale to turn dark green-brown but, crunchy and bright green.

Sufficient for two adults and two children.