^[1]Black-eyed peas and nourishing greens, two foods well-loved in Southern and “soul” cookery, have flavors that team companionably. Adapted from The Vegetarian 5-Ingredient Gourmet. ^[2]

Serves: 4 to 6 as a side dish

• 12 to 16 ounces fresh greens
  (kale, collards, or mustard greens)
• 2 tablespoons olive oil
• 1 large onion, quartered and thinly sliced
• 2 to 3 cloves garlic, minced
• One 16-ounce can black-eyed peas, drained and rinsed
• 2 tablespoons balsamic vinegar or apple cider vinegar, or to taste
• Salt and freshly ground pepper to taste
• Dried hot red pepper flakes to taste

Wash the greens well. Remove and discard the stems. Trim away thick mid-ribs from the leaves. Discard them or slice thinly and use. Chop the leaves coarsely.

Heat the oil in a steep-sided skillet or  stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the greens and just enough water to keep the bottom of the pot moist cover, and steam until tender, about 10 to 15 minutes.

Stir in the black-eyed peas and vinegar. Season to taste with salt, pepper, and red pepper flakes. Cook just until everything is heated through, and serve.

Variation: Use pink, pinto, or black beans instead of black-eyed peas.

• Find lots more recipes on VegKitchen for kale, collards, and other hardy greens. ^[3]