Black-Eyed Peas With Garlic And Kale - cooking recipe

Ingredients

1 1/2 lbs kale, washed and drained
1 tablespoon olive oil
1 tablespoon chopped fresh garlic (or more to taste)
1/2 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)

Preparation

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