Korean-Inspired Black-eyed Peas & Kale Bowl

A satisfying & healthy rice bowl meal. Yum! Similar to bibimbap, this dish is a collection of separately-prepared ingredients served over rice. While it’s delicious with just the black-eyed peas and kale, I suggest adding a third component, such as the bean sprouts salad, shown, or Korean-Style Cucumber Salad.

Photo by April O.

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Ingredients

  • BLACK-EYED PEAS:

  • 1 1/2

    cups dried black-eyed peas, picked over and rinsed

  • 5

    cups water

  • 1

    tablespoon ginger root (chopped) or ginger paste

  • 1

    tablespoon garlic, chopped

  • 1/2

    teaspoon salt, optional

  • 2

    tablespoons water

  • 2

    teaspoons ginger root, chopped

  • 2

    cloves garlic, minced

  • 1

    tablespoon soy sauce, tamari, or coconut aminos

  • 1/4

    teaspoon Korean red pepper flakes (gochugaru) or red pepper flakes, to taste

  • KALE:

  • 1

    small onion, chopped

  • 1/2

    red bell pepper, chopped

  • 1

    clove garlic cloves, minced

  • 1

    large bunch (12-16 ounces) kale, stems removed and leaves chopped

  • 1/4

    cup water

  • 1

    tablespoon soy sauce, tamari, or coconut aminos

  • Brown rice, to serve

Directions

Cook's note: Use Tamari or Coconut aminos in place of the soy sauce to make it gluten free (& coconut aminos to make it soy free) Pre-Cook the Blackeyed Peas: Combine the black-eyed peas, 5 cups water, 1 tbsp. ginger, 1 tbsp. garlic, and 1/2 tsp. salt in a pressure cooker or large pot. For pressure cooking, seal the cooker and bring to high pressure. Cook at high pressure for 10 minutes; then allow the pressure to come down naturally for 10 minutes before releasing the pressure. For regular cooking, use 6 cups of water. Cover and simmer until peas are tender (60-90 minutes), adding more water if necessary. Drain the cooked peas, reserving 1 cup of liquid. Heat 2 tablespoons of water in a medium-sized non-stick saucepan. Add the 2 teaspoons chopped ginger root and 2 cloves of garlic. Cook for 2 minutes. Add the drained peas, 1/3 cup of their cooking liquid, 1 tbsp. soy sauce (or tamari), and red pepper to taste. Simmer uncovered for 20-30 minutes, as you prepare the kale. Add additional cooking liquid if the peas get too dry. Kale: Heat a deep, non-stick skillet. Add the chopped onion and cook until it begins to brown, adding a little water as necessary to prevent sticking. Add the red bell pepper and garlic and cook for another minute. Stir in the kale and 1/4 cup water and quickly cover. Steam until the kale is tender but still bright green, 3-6 minutes. Remove from heat and stir in the soy sauce (tamari). Place a serving of rice into each bowl. Arrange the black-eyed peas on one side of the rice and kale on the other. Serve with hot sauce, such as Sriracha or the Gochuchang sauce in the notes below.

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