Kale and Black-eyed Peas with Ham

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Kale and Black-eyed Peas with Ham

Recipe Information
Serves/Makes:6 or so Ingredients grapeseed or olive oil, as needed 1/4 cup (60 ml) trimmings from the ham (fat, outside edge), or pancetta or bacon, diced 1/2 onion,diced 1 stalk celery,diced 1 carrot, peeled and diced 2 cloves garlic, peeled,and minced 1 tsp (5 ml) minced fresh thyme 1/2 lb (.2 kg). ham, cut into 1/2 inch dice 1 bunch of Scotch kale (or other), stems removed, leaves torn or cut into bite-sized bits water as needed 1 bag frozen blackeyed peas pepper to taste Preparation Heat a large pan over medium heat. When warm, film it with oil and then add the ham trimmings or pancetta or bacon. Cook gently, rendering the pork and flavoring the oil. If the pork is not yielding much oil, add a little more oil to the pan. Once the pork is rendered, add the onions, celery, and carrot, tossing to coat with the oil. Cook until the vegetables are softened and the onion is translucent. Make a well in the center and, adding oil if needed, add the garlic. Cook just until fragrant, then toss to mix into the rest of the vegetables. Sprinkle the thyme over everything, and toss to mix in. Add the ham into the pan, tossing to mix in. Cook a few moments until you can smell the ham and it is getting a little color. Add half the kale, and use tongs to turn it so it comes in contact with the pan. Cook a few minutes so the kale wilts a bit, then add the rest and turn the kale again, helping it to wilt. Add 4 oz (112 grm). of water to the pan, and let it cook down, stirring the kale around a bit. Continue cooking the kale, adding a little water and cooking it away until the kale is wilted and tender. Make a well in the center of the vegetables and add cup of water. Add the peas into the water in the pan and shake the pan to level out the peas. Cook to heat through, adding water if needed. When the peas are hot, toss all the contents of the pan to mix everything, and season with pepper. Serve hot in soup bowls. Comments Adapted from a recipe at High Ground Organics. We don't add oil beyond the first step (trying to be good). Simplify the recipe further by just sauteing the vegetables in olive oil, adding the seasonings, the kale, peas, and diced ham (and some water). Cover and cook(stirring occasionally) until kale is wilted and everything is warm.

Recipe Information

Serves/Makes:6 or so

Ingredients

grapeseed or olive oil, as needed
1/4 cup (60 ml) trimmings from the ham (fat, outside edge), or pancetta or bacon, diced
1/2 onion,diced
1 stalk celery,diced
1 carrot, peeled and diced
2 cloves garlic, peeled,and minced
1 tsp (5 ml) minced fresh thyme
1/2 lb (.2 kg). ham, cut into 1/2 inch dice
1 bunch of Scotch kale (or other), stems removed, leaves torn or cut into bite-sized bits
water as needed
1 bag frozen blackeyed peas
pepper to taste

Preparation

Heat a large pan over medium heat.
When warm, film it with oil and then add the ham trimmings or pancetta or bacon.
Cook gently, rendering the pork and flavoring the oil. If the pork is not yielding much oil, add a little more oil to the pan.
Once the pork is rendered, add the onions, celery, and carrot, tossing to coat with the oil.
Cook until the vegetables are softened and the onion is translucent.
Make a well in the center and, adding oil if needed, add the garlic. Cook just until fragrant, then toss to mix into the rest of the vegetables.
Sprinkle the thyme over everything, and toss to mix in.
Add the ham into the pan, tossing to mix in.
Cook a few moments until you can smell the ham and it is getting a little color.
Add half the kale, and use tongs to turn it so it comes in contact with the pan.
Cook a few minutes so the kale wilts a bit, then add the rest and turn the kale again, helping it to wilt.
Add 4 oz (112 grm). of water to the pan, and let it cook down, stirring the kale around a bit.
Continue cooking the kale, adding a little water and cooking it away until the kale is wilted and tender.
Make a well in the center of the vegetables and add cup of water.
Add the peas into the water in the pan and shake the pan to level out the peas.
Cook to heat through, adding water if needed.
When the peas are hot, toss all the contents of the pan to mix everything, and season with pepper.
Serve hot in soup bowls.

Comments

Adapted from a recipe at High Ground Organics. We don't add oil beyond the first step (trying to be good). Simplify the recipe further by just sauteing the vegetables in olive oil, adding the seasonings, the kale, peas, and diced ham (and some water). Cover and cook(stirring occasionally) until kale is wilted and everything is warm.