Simply Dinner

I just returned from a great weekend in Natchez, Mississippi.  Natchez is located in the south western region of the state, on the banks of the Mississippi river.  The city was founded in 1716 by French colonists, but the area had been settled by different Native American cultures for almost 1000 years prior to the European's arrival.  The area is rich in historical landmarks, from close to 50 Antebellum homes, to burial mounds of the Plaquemine culture. This weekend was the 25th annual Great Mississippi River Balloon Race.  A total of 57 ballooners from across the country competed in the festival.

After a weekend of indulging in tamales, brisket, and ribs (The brisket was one of the best I've ever had, and I plan to duplicate it in the near future.), I was ready for a healthy, easy dinner at home--something my mom might describe as simple but nourishing.  Digging around I found some kale, an end of the season tomato, and some frozen black eyed peas.  Taking inspiration from both traditional southern dishes and the quintessential breakfast hash, I came up with a Black-eyed-pea and Kale Hash, here it is.  Enjoy.

Black-eyed-pea and Kale Hash


1lb fresh kale, washed and cut into bite sized pieces
2 cups cooked black eyed peas
1 tablespoon olive oil
1 small yellow onion diced
4 garlic cloves diced
1 tomato diced
pinch of red pepper flakes
1 tablespoon balsamic vinegar
salt and pepper to taste

2 fried eggs (poached would work as well)

Cook the kale, uncovered, in a 6 quart pot of boiling water for 5 minutes, or just until tender, then drain and set aside.

In a large frying pan heat the oil over medium to medium-high heat.  Add the onions and sauté until soft, about 6-8 minutes.  Add the garlic and sauté a minute longer or until the garlic becomes fragrant.  Next, add the tomatoes and pepper flakes, and cook for another 5 minutes.  Finally, add the cooked peas and kale, stir to combine, and cook until heated through.  Finish with the vinegar and salt and pepper.  Serve with a fried egg on top.

Note:  The beans and greens in this recipe can be easily substituted for whats on hand (if you wish to use spinach skip the boiling step).  Omit the tomatoes and peas, and you have simple sautéed greens.  Omit the egg and you have a great side dish.