Black-Eyed Peas and Kale

I recently read somewhere that eating black-eyed peas and greens on New Years is good luck. The greens represent dollar bills and the black-eyed peas represent coins that swell when cooked—both signs of prosperity. Beyond totems, these ingredients are cheap and good for you—easy on the wallet and on the metabolism after the season of cookies we just squeezed through. KP and I need luck for a different reason today as we are headed back to the Midwest about a half ton heavier (not entirely from cookies). We started in snow and to snow we shall return—but with a pig roaster, which looks like a missile launcher on the back of the truck.

Point A.

 

Point B. And B in this case is for BBQ.

Black-Eyed Peas and Kale

Adapted from Cooks Country March 2013

2 cups black-eyed peas, soaked overnight and rinsed

4 oz of pancetta, cut into 1 inch pieces

1 large yellow onion, chopped

6 cloves garlic, finely chopped

1 14.5 oz can diced tomatoes

1 1/2 cups low-sodium chicken broth

1 pound kale, chopped

1 tsp cumin

1 tsp red pepper flakes

1 teaspoon sea salt

1 tsp sugar

1 tbsp apple cider vinegar

½ tsp black pepper to taste

Heat pancetta (key ingredient) over medium heat in a dutch oven, 5 minutes or until crispy. Remove the pancetta crispy pieces and save on a paper towel aside. Leave the bacon grease in the pot and add onion, cook until carmelized, maybe 10 minutes. Then add garlic, cumin, and red pepper flakes and and cook until fragrant, maybe a minute more.

Add broth and tomatoes with their juices, bring to a boil and then add the kale and cover and simmer for 15 minutes.

Add the black-eyed peas, cover again and simmer for 15 more minutes, until peas are tender. Uncover and boil off broth until ¼ remains (or less). Add the black pepper, sugar, and apple cider vinegar to brighten the taste, top with the pancetta crumbly crisps and enjoy!

Love and luck to you all in the New Year!