Aimee’s Vegetarian - Kale Stew recipe

Kale Stew 3 cups dried black-eyed peas 3 large tomatoes 1 bulb of garlic 1/4 cups extra virgin olive oil 4 bunches of kale leaves 4-6 cups water optional chili powder to taste Rinse and pre-soak black-eyed peas overnight or for 6 hours. Boil until soft. (A pressure cooker cuts cooking time and energy use) Strain and set aside. Peel and chop garlic. Peel and dice tomatoes. Wash kale leaves. Strip leaves from stem and tear into pieces around the size of the palm of your hand. In a large pot, heat olive oil on medium-low to medium heat. Make sure temperature is low enough to prevent oil from smoking. Add garlic and saute until golden brown. Add chili powder to taste if you like spicy food. Add tomatoes and, once soft, add black-eyed peas, kale pieces and water. Simmer with lid, stirring occasionally, until kale reaches desired tenderness. Serve over brown rice. As a main dish serves 4-6 Note: We often serve this with a side dish of seitan, a meat substitute made from wheat gluten. We buy it pre-marinated, cut the cubes into slices, and saute briefly on medium-low to medium heat with olive oil. <http://en.wikipedia.org/wiki/Kale>