Ingredients
1 cup dry black-eyed peas
1/2 lb curly kale
1/2 pound portabello mushrooms
2 cloves garlic
A little parsley
2 oz tomato paste
1/2 cup sun-dried tomatoes
Salt
Pepper
Preparation
Soak peas 12 hours. Drain peas, cover with plenty of water and simmer 1 hour until peas are tender. Add 1/2 teaspoon salt at the end of the cooking period. You will end up with about 3 cups cooked peas. You can use canned black-eyed peas instead. In the meantime, remove the stalks of the kale and chop roughly. Cook in a little water in a large pan on low heat until kale is wilted and soft, about 20 minutes. Clean the mushrooms. Dice them into 3/4 inch pieces. Slice garlic and briefly saute on medium-high heat. Add mushrooms to the pan with salt and pepper. Finely chop 1 tablespoon of parsley and add to the mushrooms. When mushrooms have browned, add a little water, reduce heat to low and braise, covered, 15 minutes. Dissolve the tomato paste in 1/2 cup water. Slice the sun-dried tomatoes. Mix all the ingredients together into an ovenproof dish and bake at 350 for an hour.
