What’s For Dinner?
Rosemary Kale With Black-Eyed Peas
(First star is lowest, fourth star is highest)
If there's one green you can count on during difficult times, it's kale.
Even when farmers transition from winter to spring crops, it's available.
Although it grows best in cool weather, Hilda Byrd of Whippoorwill Hollow Farm in Walnut Grove says that kale is so reliable, she could practically grow it year-round if she wanted to.
Here's a recipe that spotlights it: It's flavorful and so good for you.
-- Deborah Geering, for the Journal Constitution
Hands on time: 10 minutes Total time: 30 minutes Serves: 4
1 tablespoon olive oil
1 carrot, sliced into thin rounds
1 sprig rosemary, leaves only, finely chopped
1 bunch kale, thickest stems removed, washed but not dried
2 cloves garlic, minced
1 cup canned black-eyed peas, rinsed and drained
Salt and freshly ground pepper to taste
Add the garlic and peas; stir to combine. Cover and cook 2 to 3 more minutes, until peas are warmed through. Season with salt and pepper.