Howdy Farm has had an abundance of purple hulled peas (related to black eyed peas) lately. People go nuts over them at market wanting to shell peas as a family past time. One customer requested a whole bushel - 25 pounds of purple hulled peas! All these peas made me search for a recipe that really represented the farm and gave the beans a lead role.
In Julie Morris' cookbook Superfood Kitchen: Cooking with Natures Most Amazing Foods she presents plant based dishes that happen to be vegan (meat and dairy free), focusing on "superfoods." Morris defines superfoods as "a natural food containing an exceptionally high nutrient density, as well as phytochemicals and antioxidants."
In her smokey kale and black-eyed pea stew, Morris uses fresh oregano and thyme, wakame flakes, kale, and a garnish of parsley as her superfoods of choice. Wakame, Morris explains, is a sea vegetable, or green to be exact. It is an edible seaweed sold dried and when added to a soup, will expand. It can be purchased at a health foods store or found on the international aisle.
If you're making some of Howdy Farm’s purple-hulled peas ahead of time, set aside 3 cups cooked to add to this flavorful soup. Or, use any other southern pea like black-eyed peas.
Kale & Black-Eyed Pea Stew
Makes 6 to 8 servings
1 Tbsp. coconut oil
2 cups diced white onions (about 1 medium onion)
6 cloves garlic, minced
3 stalks celery, diced
1 red bell pepper, diced
1 Tbsp. chopped fresh oregano leaves
1/2 Tbsp. chopped fresh thyme leaves
1/4 tsp. chipotle powder
1 Tbsp. smoked paprika
3 cups vegetable broth
3 cups water
2 Tbsp. wakame flakes, ground or crushed into fine pieces
3 cups cooked black-eyed peas
1 head kale, stems discarded and leaves chopped
Juice of 1/2 lemon
Fresh parsley, chopped, for garnish
By Jessica Newman