Name: Delicious Black Eyed Pea and Kale Stir-Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups cooked black eyed peas (drained and rinsed if canned); 4 cups chopped kale (stems removed); 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon chili flakes (optional); 1 small red bell pepper, diced; 1 medium carrot, thinly sliced; 2 tablespoons soy sauce or tamari (for gluten-free); 1 tablespoon lemon juice; ¼ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; ¼ cup vegetable broth or water; Optional garnish: chopped green onions or sesame seeds

Description

A healthy, vibrant, and easy-to-make stir-fry packed with protein-rich black eyed peas and nutrient-dense kale. This dish is perfect for busy weeknights when you want something wholesome, colorful, and full of flavor. Inspired by Southern comfort food, it brings a modern twist to traditional ingredients, making it both satisfying and nourishing.

Ingredients

Scale

2 cups cooked black eyed peas (drained and rinsed if canned)
4 cups chopped kale (stems removed)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili flakes (optional)
1 small red bell pepper, diced
1 medium carrot, thinly sliced
2 tablespoons soy sauce or tamari (for gluten-free)
1 tablespoon lemon juice
¼ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ cup vegetable broth or water
Optional garnish: chopped green onions or sesame seeds

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Instructions

Heat olive oil in a large skillet or wok over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
Stir in minced garlic and cook for 30 seconds, stirring constantly.
Add diced red bell pepper and sliced carrot. Cook for 4–5 minutes until slightly tender.
Add chopped kale and vegetable broth. Cover for 2 minutes to steam the kale until it begins to wilt.
Remove the lid and season with smoked paprika, cumin, chili flakes, salt, and pepper. Stir well to coat.
Add cooked black eyed peas, soy sauce, and lemon juice. Stir gently and cook for 4–5 minutes, allowing flavors to combine.
Taste and adjust seasoning as needed.
Garnish with green onions or sesame seeds and serve warm over rice, quinoa, or on its own.

Notes

Use frozen kale if fresh isn’t available—thaw and squeeze out moisture first.
Substitute soy sauce with tamari for a gluten-free version.
Add extra vegetables like mushrooms or zucchini for variety.
To make it oil-free, sauté the vegetables with broth instead of oil.
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes