Monday, September 01, 2014

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Recipe: Braised Kale With Parsnips, Carrots And Black-Eyed Peas

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Today's recipe uses hardy, cold-weather kale to make a vegetable side dish with onion, carrots, parsnips and canned black-eyed peas.

Ingredients:
Kale (either tear or chop yourself or use already chopped 1-pound bag)
Vegetable oil
1 medium-large, thinly chopped onion
2 large peeled, 1/4-inch think sliced carrots
2 large peeled, 1/4-inch thick sliced parsnips
1 large minced clove of garlic
approx. 2-3 cups vegetable broth
1 well-drained 15-ounce can black-eyed peas

Procedure:
Although you could use a little chicken broth, I'll be keeping this completely vegetarian by using low sodium vegetable broth.

You can buy a big bunch or two of kale and tear or chop the leaves yourself or buy an already chopped 1-pound bag of kale like I did today.

To start the cooking process add a splash of vegetable oil to a large, heavy bottomed deep pot and saute 1 medium large thinly chopped onion and 2 large peeled and 1/4-inch thick sliced carrots and 2 large peeled and 1/4-inch thick sliced parsnips.

Once the onion is translucent, add 1 large minced clove of garlic and cook that along for a minute.

At that point, add about 1 cup of vegetable broth and add a big handful of the chopped kale and put a lid on top to help steam the kale.

Stay with that and add more kale as the kale cooks down, and keep your eye on it, and add more broth as you need to. I ended up using between 2 and 3 cups of the broth.

Once the kale is nicely cooked down and the vegetables are soft, add one well drained 15-ounce can black-eyed peas, or other white beans, and cook that to warm through and season it with a pinch of red pepper flakes if you like.

Serve it up family style.

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