Pink-eyed Pea Stew with Toast

Recipe by Paola Villafane
Demonstrated at Decatur Farmers Market on November 9, 2016

Ingredients

• One pound of pink eyed peas (Local Lands)
• Five medium carrots (King of Crops)
• Two Cubanello peppers (Local Lands)
• One medium tomato (Mealor Family Gardens)
• One garlic clove chopped and submerged in olive oil, set aside (Mealor Family Gardens)
• Handful of kale (Local Lands)
• Ground sage
• Ground paprika
• Salt
• Pepper

 Directions

1. Fill pot with 2 1/2 cups of water or broth. Boil peas in pot with salt and pepper, to taste, for 15 minutes.
2. While peas are cooking, chop vegetables: carrots into slim rounds, dice peppers, slice tomato, slice kale
3. Add carrots to pot and cook for 10 more minutes
4. Add peppers to pot and continue to cook for 5 minutes.
5. Once liquid in the pot has reduced to below the pea’s level, add about 3 tablespoons of olive oil and mix. Let cook for 5 min.
6. While stew is cooking, in a sauté pan add sliced kale and cook for 3 minutes, continuously mixing. Add small amount of oil from garlic oil mix to taste.
7. Add a dash of both sage and paprika to kale. Cook and mix for 2 more minutes.
   
8. Add kale to stew.
   
9. Serve hot with toasted bread