A healthy version of a New Year's favorite
Amount Per Serving
1pounddried black-eyed peas, soaked overnight, then drained
1smoked turkey leg
1/4teaspoonground black pepper
1Tablespoonvegetable or canola oil
1/4teaspooncrushed red pepper flakes
1/2cupwater, for kale
1/4cupchopped green onion (scallion), for garnish (optional)
Put peas in heavy-bottomed soup pot. Add turkey leg, onion stuck with cloves, and enough water to cover by at least an inch . Add bay leaf, black pepper and allspice. Turn heat to high and bring to a boil.
Reduce heat to a gentle simmer, skimming off and discarding any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy.
With a pair of tongs, remove turkey leg. Chop meat in rough pieces and set aside, discarding bones and skin.
Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add kale and stir to coat. Add water for kale, stirring to help wilt greens. Add chopped turkey and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing