Field Peas with Kale and Sweet Potatoes

Adapted from The Moosewood Collective

2 cups cubed, peeled sweet potato
1 1/2 cups chopped onion
1 1/2 tablespoons olive oil
1 pound kale, tough stems trimmed and finely chopped (4 to 5 packed cups)
3 cups fresh or frozen field peas, green pigeon peas, or butter peas, cooked according to package directions
Sea salt and freshly ground pepper to taste
Cider vinegar and hot sauce to taste, optional
Crumbled goat cheese and chopped toasted walnuts, optional

Cook sweet potato in boiling, salted water until just tender, about 6 minutes.  Drain, reserving 1/4 cup cooking liquid.

Meanwhile, sauté the onion in oil in a large skillet over medium heat until tender, about 5 minutes.  Add the kale and sauté until the leaves are bright green and just wilted, about 2 minutes.  Add the reserved liquid, peas, and sweet potato to skillet; cover and steam until hot, 1 to 2 minutes.  Remove from heat; season with salt, pepper, and vinegar and hot sauce, if using.  Serve sprinkled with goat cheese and walnuts, if desired.  Makes 4 main dish servings or 6 to 8 side dish servings.

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