We have been eating more southern food lately. The kind of southern that I suppose a lot of southerners wouldn’t consider as real southern food as it does not involve any ham hocks or anything of the kind. I do cook things low and slow though and I like to think it’s more delicious without the distinct taste of flesh. This is one of my most favorites, a combo of two absolutely delicious things, black-eyed peas and kale. I cheat by using a tin of beans, by cooking them they get mushy and absorb the fab flavors, toss the kale in at the end and tuck into these yummy southern greens and beens.

Black-Eyed Peas with Kale

• about 3 cups of shredded kale
• one garlic clove
• one bay leaf
• one 15oz tin of black-eyed peas
• 1/3 an onion diced
• 1 tbsp hot sauce like texas pete
• 1 cup veg broth

Chop up 1/3 of an onion, sautee with a clove of garlic, a bay leaf. Rinse and then add tin o’ beans, stir. Add a cup of veg. broth and a couple splashes of tabasco and cook to shit for half an hour on low uncovered. Throw in the kale and stir. Cover for 10 mins.