Field Peas With Kale And Sweet Potatoes
|Water||2 Cup (32 tbs)|
|Sweet potato||1 Large, cubed, to make about 2 cups|
|Onion||1 Large, chopped to make about 2 cups|
|Vegetable oil||1 Tablespoon|
|Kale||1 Pound (About 5 Cups)|
|Cooked pigeon peas/Cooked field peas||31 Ounce (Use About 3 1/2 Cups)|
|Ground black pepper||To Taste|
|Cider vinegar||2 Tablespoon|
|Tabasco/Other hot pepper sauce||To Taste|
In a saucepan, bring the water to a boil.
While the water heats, peel the sweet potato and cut it into 1/2-inch cubes.
When the water boils, cook the sweet potato cubes for about 10 minutes, until barely tender.
While the potatoes cook, chop the onion and saute it in the oil in a large skillet until translucent.
Drain the potatoes, reserving a few tablespoons of the cooking liquid, and set aside.
Wash the kale leaves, shake them dry, and remove and discard the tough bottom parts of the stems.
Cut through the stems lengthwise and finely chop the leaves.
Add the kale to the onions and saute for 1 or 2 minutes, until the leaves are still bright green but much reduced.
Add the reserved potato water to the skillet to steam the kale.
Drain and rinse the field peas or pigeon peas (canned pigeon peas areespecially salty and must be well rinsed).
Add them to the skillet along with the drained cooked sweet potatoes and heat for a minute or two.
Add pepper to taste.
Serve immediately, offering vinegar and Tabasco at the table for a little extra zing.