Kale and Black-Eyed Peas With Smoky Grits

1 week ago 7

Democracy Dies successful Darkness

3.9 (15)

If collards are the caller kale, past possibly kale tin beryllium the caller collards, taking their spot successful this Southern-style dish.

Ingredients

  • 4 cups water
  • 1 1/2 teaspoons smoked Spanish paprika (pimenton), divided
  • 1/2 spoon good salt, positive much arsenic needed
  • 1 cupful (6 ounces) regular grits (do not usage quick-cooking oregon instant)
  • 1/2 spoon freshly crushed achromatic pepper, positive much arsenic needed
  • 1 tablespoonful extra-virgin olive oil
  • 1 mean yellowish bulb (8 ounces), chopped
  • 2 cloves garlic, minced oregon finely grated
  • Leaves from 8 ounces kale, thinly sliced
  • 1/2 cupful homemade oregon no-salt-added rootlike broth
  • One (15.8-ounce) tin black-eyed peas, drained and rinsed (may usage 1 1/2 cups cooked black-eyed peas)

Nutritional Facts

Per serving

  • Calories

    270

  • Fat

    5 g

  • Saturated Fat

    1 g

  • Carbohydrates

    53 g

  • Sodium

    290 mg

  • Protein

    7 g

  • Fiber

    7 g

  • Sugar

    4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "More Quick-Fix Vegan," by Robin Robertson (Andrews McMeel, 2014).

Tested by Joe Yonan and Anna Rodriguez.

Published March 11, 2014

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Updated March 14, 2026

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