Spicy Black-Eyed Pea Salad

Recipe by Educational Chef Angela Oyesiku
Demonstrated at East Atlanta Village Farmers Market on July 12, 2018

Ingredients

•  Market:
  • • 1 pint yellow cherry tomatoes, halved from Cosmos Farm ($4.00)
    • 2 c. coarsely chopped baby kale (or fresh spinach) from Cosmos Farm ($5.00)
      
• Pantry:
  • 2 1/2 c. vegetable stock
  • 4 c. fresh or frozen black-eyed peas, rinsed
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped or 1/2 tbsp red pepper flakes
  • 3 scallions, sliced
  • 1/4 c. olive oil
  • 1/4 c. apple cider vinegar
  • Kosher salt and freshly ground black pepper

 Directions

1. Bring peas and chicken stock to a boil in a medium saucepan over medium-high heat.
2. Cover, reduce heat to low, and cook until tender, 5 to 7 minutes. Drain and cool 30 minutes. If using kale use the hot stock to cook down the kale for 5 minutes without heat.
3. Mix peas, peppers, tomatoes, scallions, oil, and vinegar in a bowl.
4. Season with salt and pepper. Fold in cooked down kale or fresh spinach leaves. 
5. Best served chilled (least 4 hours and up to 24 hours) or at least room temperature.
   

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.