1 yellow onion, diced
1 Tbsp. olive oil
1/4 tsp. salt
1 tsp. crushed coriander
1/4 tsp. cumin
crushed black pepper, to taste
2 cups pre-cooked black-eyed peas
3 cups fresh kale, chopped
In a large sauce pan, toss the diced onion with the olive oil and salt. Saute over medium heat until the onion is softened and transparent.
Add the coriander, cumin, and pepper, saute for two more minutes, then add the black-eyed peas.
When the black-eyed peas have heated through, add the kale in handfuls and stir constantly until it’s wilted but still bright green. Serve immediately.