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Slow-Simmered Kale with Caramelized Onions and Black Eyed Peas

1 jar Yassa sauce
2 tbsp oil
1 medium yellow onion diced
1 cup water
1 lb frozen or fresh kale (see tips)
2-3 tsp honey
1 can black-eyed peas
1-2 tsp fresh lime juice (no substitutions please)


  1. Heat oil to medium-high heat in a heavy-bottomed cooking pot. Add onions; cook until brown and caramelized.

  2. Empty Yassa sauce into pan, rinse jar with the cup of water and pour into pan. Add bag of frozen kale and honey; stir together. Bring to a boil and immediately turn down to a simmer. If using fresh kale, add in 2-3 batches stirring each batch until it wilts. Repeat until all of it has been used.

  3. Simmer for 45 minutes, covered tightly and undisturbed for frozen kale. For fresh Kale, cook until the fibrous stems and center stalky parts become soft and tender; 1-2 hours depending on how tender you want your greens.

  4. Drain and rinse black-eyed peas; stir into pot. Simmer, covered tightly and undisturbed for an additional 30 minutes. Turn off heat, add lime juice. Test for salt and adjust to your taste. Serve over Jasmine rice. Use as a side dish for baked salmon or tilapia, poultry or meat.


  • Frozen kale works extremely well with this recipe. You can find frozen kale in the freezer section at both Whole Foods Market and Trader Joes.

  • If using fresh kale, you may either discard the stems and tougher center stalks, or finely chop them into smaller pieces so they become melt-in-your-mouth tender when cooked.

  • If using frozen kale, no need to discard the stems and stalks, dump the entire bag into the cooking pot.

  • The longer cooking time indicated for fresh kale takes into account the addition of the stems and tougher center stalks (they require a longer cooking time). Cook to your own personal preference.

  • Substitute Collard greens for kale.

  • To make it saucier, add ¼ cup water at the end of cooking.

  • Make in a slow-cooker according to manufacturer's instructions.

  • To make it a complete meal, add a smoked turkey leg and simmer along with kale until the meat pulls away from the bone easily with a fork. Add extra water if needed. Shred meat into chunks; stir into sauce before serving. Serve over Jasmine rice.