1 lb Llano Seco Black Eyed Peas
Salt to taste
Bunch of green-leafed chard or kale
3 tbsp olive oil
1 large onion
2-3 cloves garlic
1/2 inch fresh ginger
1/4-1/2 tsp cayenne pepper
1 tsp Garam Masala
Cook black-eyed peas in plenty of fresh water until tender and leave in their cooking liquid.
Strip the ribs from a bunch of green-leafed chard or kale. Stack the leaves, roll them and cut into strips about ¼” wide.
Heat the olive oil and sauté onion until translucent. Add garlic and ginger, then stir for a minute or so over moderate heat. Follow with cayenne and Garam Masala and stir for another two minutes, adding small amounts of water if things start to stick.
Add the onion, spice mix, and greens to the black-eyed peas. Bring to a boil, reduce heat and simmer for about 15 minutes.
Taste for salt again and simmer until the vegetables are tender.