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Braised Kale with Carrots, Parsnips and Black Eyed Peas

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CNY/NNY/S. Tier: Braised Kale with Carrots, Parsnips and Black Eyed Peas
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SERVES:

12 (see hints below)

INGREDIENTS:

1-pound bag chopped fresh kale (see hints below)
2-3 Tbs vegetable oil
1 medium large onion, peeled and thinly chopped
2 large carrots, peeled and cut into 1/4-inch thick slices
2 large parsnips, peeled and cut into 1/4-inch thick slices
1 large clove garlic, peeled and minced
approx. 2 1/2 - 3 cups low sodium vegetable broth (added in stages)
one well drained 15-ounce can black eyed peas (or other white beans)
pinch red pepper flakes (optional)


PROCEDURE:

Add a splash of vegetable oil to a large, heavy bottomed deep pot and saute 1 medium large thinly chopped onion and 2 large peeled and 1/4-inch thick sliced carrots and 2 large peeled and 1/4-inch thick sliced parsnips.

Once the onion is translucent, add 1 large minced clove of garlic and cook that along for a minute.

And then, at that point, add about 1 cup of the vegetable broth and add a big handful of the chopped kale and put a lid on top to help steam the kale.

Stay with that and add more kale as the kale cooks down and keep your eye on it and add more broth as you need to.

I ended up using between 2 and 3 cups of the broth and, once the kale is nicely cooked down and the vegetables are soft, add one well drained 15-ounce can black eyed peas, or other white beans, and cook that to warm through and season it with a pinch of red pepper flakes if you like.


HINTS:

This makes a large amount. Feel free to cut the recipe in half if you like.

You can buy a big bunch or two of kale and tear or chop the leaves yourself or buy an already chopped 1-pound bag of kale like I did in this recipe.

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