Mexican Black Eyed Peas and Greens

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 red onion (finely chopped)
• 1/2 teaspoon fine sea salt
• 1 bell pepper (cored and finely chopped)
• 1-2 jalapeños (cored and finely chopped)
• 3 garlic cloves (minced)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 bunch lacinato kale (stem removed and finely chopped (about 3 cups))
• 1 15-ounce can black eyed peas, drained and rinsed
• diced tomato, green onion and nacho cashew cream for topping

Instructions

1. 1

   In a large skillet, warm 2 tablespoons oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent.

2. 2

   Add the bell pepper, jalapeño, garlic, chili powder and cumin. Stir to combine and continue to cook for about 3 more minutes.

3. 3

   To the skillet, add the kale. Cover with a lid and cook until wilted. Stir to combine. Add the drained black eyed peas, stir and cook until heated through.

4. 4

   Distribute in separate bowls garnished with cashew cream, avocado, green onion and diced tomato. Serve warm and enjoy!