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Black-eyed Peas with Garlic and Kale

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“This is the recipe I always make for New Year's Day. So many black-eyed pea recipes include ham, which you could add to this one, but we don't miss the meat because of the robust flavors of the kale, garlic and vinegar. This is one of the recipes you don't have to worry about measuring too much. Sometimes, I'll use more kale and fewer beans, if I'm serving this along with a meat main dish. In fact, I'll leave the black-eyed peas out entirely, if I want a light side dish.”

Ingredients Nutrition

  • 1 12 lbs kale, washed and drained
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh garlic (or more to taste)
  • 12 small sweet onion (this is optional and you may prefer to use more. I use vidalias or texas sweets)
  • 1 pinch dried red pepper (or more to taste)
  • 2 cups cooked black-eyed peas (canned work great)
  • 1 tablespoon cider vinegar, to taste (I often substitute balsamic vinegar)


  1. Pull the kale leaves from the tough stems.
  2. Discard the stems and tear or chop the leaves into small (1 inch pieces).
  3. In a large pot, boil about 2 inches of water, then add the kale.
  4. Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes).
  5. Drain (reserve the stock for soup, if desired).
  6. In a large skillet, combine the oil and onion.
  7. Saute until onion is clear.
  8. Add the garlic.
  9. Cook the onion and garlic over low heat, stirring, about 2 minutes.
  10. Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).
  11. Add the kale and stir to blend over low heat.
  12. Add the vinegar just before serving.

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