Black-eyed Peas with Kale

Ingredients

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ~1/2 roasted red pepper, chopped
• 1 medium carrot, scrubbed and chopped small
• 1/2 tsp. powdered cumin
• 1/8 tsp. powdered cayenne pepper (more to taste)
• 1/2 tsp. smoked sweet paprika (more to taste)
• 16-ounce bag frozen black-eyed peas or 1 ½ cups dried black-eyed peas soaked over night
• 2-3 cups diced potatoes - wash, scrub (do not peel), chopped
• 1-2 bunches of kale, stems removed
• 8 cups vegetable stock
• Salt and freshly ground black pepper to taste
• Freshly ground black pepper to taste

Instructions

1. Cook potato pieces and carrot pieces together in enough water to cover in a medium-size pot until they can be pierced with a fork. Check 10 minutes after water comes to a boil. Drain when done.
2. While potatoes and carrots are cooking, place oil in a large Dutch oven or soup pot over medium heat.
3. Add the chopped onion, garlic, and peppers and cook until tender, about 3-5 minutes.
4. Add the cumin, cayenne, and smoked paprika seasonings.
5. Cook stirring for 1 minute. Do not burn garlic or seasonings. A
6. dd the vegetable broth, black-eyed peas, cooked potatoes and carrots.
7. Bring all to a boil; reduce heat to low and simmer, partially covered, for ~15-20 minutes until broth and ingredients are heated through.
8. Add kale and simmer for another 10-15 minutes.
9. Taste and adjust the seasonings if necessary.

Notes