Black-eyed Peas with Lacinato Kale, Jasmine Rice and Sour Cherry Sauce

Or….”For the love of all things good in this world…Eat your Peas, Eat your Greens, Eat for Good Luck and Health, and Get Vaccinated, Please”

Regardless of what is happening in this crazy world…I cook Black-Eyed Peas for New Years…it is one of favorite food traditions I have managed to keep going over the years come rain or shine, health or sickness, hell or high water.

This year has been so challenging on many fronts. This December, just when we thought we could come in from the cold… being vaccinated and boosted created a illusion of safety…..still wearing our masks when out in the world we just felt better about life in general…maybe we could loosen up a little? There are those of us who believe in science as well as a few fun and harmless cultural myths….eating black-eyed peas to bring us good luck for the New Year is one of the later. In the name of science please, if you have not, get vaccinated and boosted. In the name of a delicious cultural myth cook some black-eyed peas for good luck for 2022…we are all going to need it.

This recipe is a riff on one published in Bon Appetit magazine in December 2020. I made a few changes, but all around this is a delicious bowl of black-eyed peas over rice with some healthy greens, a bit of bone broth and lots of fresh limes for finishing.

A beautiful bunch of fresh lacinato kale ready to be trimmed and chopped. If you cannot find lacinato, then use whatever fresh kale that is available. You can use fresh, dried or frozen black-eyed peas, or as the original recipe called for, canned. I prefer the first choices as canned peas can get mushy pretty quickly.

Good Luck to you in all your endeavors in 2022. Be well, be safe, be kind. Teresa.

Black-Eyed Peas with Lacinato Kale, Jasmine Rice and Sour Cherry Sauce


  • 4 cups of cooked black-eyed peas (Soak dried or frozen peas in just enough water to cover for 2 hrs. Drain. Cook peas in a pot of salted water, simmering just until peas begin to soften and are not mushy. Drain. If using canned, then rinse and drain before using.) Set aside after cooking until ready to add to pan with other ingredients
  • 1/4 cup olive oil
  • 1 cup finely chopped onion, white or yellow
  • 4 cloves minced garlic
  • 2 1/2 tablespoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne powder
  • One 14.5 can crushed tomatoes
  • 1 bunch of lacinato (or other) kale, trimmed and torn into bite-size pieces
  • 1 cup of chicken bone broth/or regular chicken or vegetable broth
  • 1″ piece of fresh ginger, minced
  • Cooked Jasmine rice for serving
  • a loaf of crusty bread, sour dough or other
  • lots of fresh lime wedges
  • Sour Cherry preserves or jam slightly thinned with a bit of water to make a sauce
  • kosher salt to taste and freshly ground black pepper


  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, stirring often, until light golden brown.
  2. Add coriander, turmeric, garam masala and cayenne, stirring to mix well.
  3. Add crushed tomatoes and bring to a simmer, stirring every now and then, cooking just until mixture starts to darken and thickens a bit…about 12 minutes.
  4. To pan add cooked black-eyed peas and a generous pinch of kosher salt. Pour in broth and 4 cups of water. Bring to a boil, turn to simmer. Add in kale in bunches, stirring down into broth. Cook another 15 minutes on simmer, until black-eyed peas are and kale are tender. Remove pan from heat and stir in minced ginger.
  5. Serve in bowls over hot jasmine rice with fresh lime wedges to squeeze over all to really brighten flavors, crusty bread for sopping juices, and a dollop of sour cherry sauce to round it all out. Ice cold beer is a good accompaniment.

This recipe is based on one from Bon Appetit Magazine from December 2020 with changes respectfully made by me.


“Kale, Kale, Beautiful Kale, Pesto”

kale leaf

Big beautiful bunches of Kale...Red Russian with its purplish-red stems & lacy tips, Lacinato Kale very sturdy with the deepest dark green color, and our old, familiar favorite, Curly Kale rather fluffy with white stems & veins all piled high and dewy fresh at the Nashville Farmer’s Market.

Like the “it girl”, Kale, is the “it green”…the green “of the moment”…the “if you own a restaurant in this century Kale is a must for your menu” green…unless you have been living under a rock or off-the-grid completely you know this…right? Right.

To celebrate the “it-ness” of Kale, it’s bounty, beauty and health benefits I came up with this oh-so-easy recipe for “Kale, Beautiful Kale, Pesto“.

Kale Pesto on Pasta

Here is all you will need:

1 bunch of Kale, rinsed & patted dry, middle stem trimmed out, leaves broken into bite-size pieces.

2 garlic cloves, 1 cup toasted walnuts, 1 cup shredded Gruyère Cheese, good olive oil, 1 lemon, sea salt & freshly ground black pepper, plus a chunk of Parmigiano Reggiano to grate over servings.

Kales Pesto Ingredients

Here is all you need to do:

1. Place garlic cloves & walnuts in a food processor fitted with the cutting blade. Pulse until nuts & garlic are chopped, but not too finely.

ground walnuts

2. Add Kale pieces, fresh lemon juice & sea salt to processor bowl. Pulse while adding about 1/2 to 3/4 cup olive oil to mixture. Stop & scrape down bowl if you need to. Add Gruyère to the mix and pulse a few times to make a nice paste. Add more or less oil depending on how you like your pesto. I prefer a chunkier, less oily pesto.

lemon juice and Kale

Kale Pesto

3. Top a bowl of hot pasta with a dollop of Kale Pesto, grind some black pepper on top,  add some freshly grated Parmesan..and a glass of a crispy chilled wine. So far, so good October!

kale pesto

Get your “green” on….Eat more Kale, y’all.