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Rosemary Kale With Black-Eyed Peas
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Low fat: 
Low cal:
Low cal:
In Season
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
Ingredients:
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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
Instructions:
Heat the oil in a large saucepan over medium heat. Add the carrot, rosemary and kale; cover and cook until kale is tender, about 15 minutes. Check once or twice during cooking time; if necessary, add a little water to keep the kale from burning.
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.
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.
Nutrition:
Per serving: 100 calories (percent of calories from fat, 35), 4 grams protein, 12 grams carbohydrates, 3 grams fiber, 4 grams fat (1 gram saturated), no cholesterol, 193 milligrams sodium.
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