Taste: Black-Eyed Peas With Kale and Sweet Potato Recipe

[Image: Courtesy of Rockridge Press/Callisto Media]If you’re like most of us, you’re still trying to stick to your New Year’s wellness goals. One of the simplest ways to keep your diet on track is to swap in healthier food alternatives, like this Black-Eyed Peas With Kale and Sweet Potato recipe from The Easy Sugar Detox Cookbook (Rockridge Press/ Callisto Media, 2019) by Kristen Yarker, MSc, RD, to your list. The detoxifying meal is packed with iron, antioxidants and plenty of vitamins, plus black-eyed peas are a good source of protein and dietary fiber to keep you feeling full and energized.

Black-Eyed Peas With Kale and Sweet Potato Recipe

Yields 4 servings

2 cups sweet potato, peeled and cut into half-inch pieces
1 tbsp. extra virgin olive oil
1 cup diced yellow onion 1 chili pepper, minced
1 garlic clove, minced
6 cups kale, coarsely chopped with middle stems removed
2 15.5-oz. cans black-eyed peas, drained and rinsed
1 tbsp. apple cider vinegar 1⁄4 tsp. salt
1⁄4 tsp. ground black pepper

Boil sweet potatoes in water for about 10 minutes until tender. Heat olive oil in a large skillet over low-medium heat, add onions and sauté for 4 minutes. Add chili pepper and sauté for 2 minutes, then add garlic and sauté for 30 seconds. Add kale and sauté for 2 minutes, followed by the black-eyed peas, cooked sweet potatoes, apple cider vinegar, salt and pepper. Continue sautéing for 2 more minutes and serve.

–by Jasmine Brown

 

This story first appeared in the February 2020 issue of DAYSPA Magazine. To receive the magazine, subscribe here.