1 1/2 lbs. kale, washed and drained
1 Tbs. olive oil
1 Tbs. chopped fresh garlic
Pinch of dried crushed red pepper flakes
2 cups canned or cooked black-eyed peas
1 Tbs. cider vinegar

Pull the kale leaves from the tough stems. Discard the stems and chop the leaves into one-inch pieces. Place about two inches of water in a large pot and heat to boiling. Add the kale, cover and cook until tender, stirring occasionally, 15 to 20 minutes.

In a large non-stick skillet, combine the oil and garlic.
Cook the garlic over low heat, stirring, until it begins to sizzle, about two minutes.

Add the peas and red pepper and cook stirring occasionally, for about three minutes.

Add the kale and the cider vinegar.
Serve piping hot.

Serves 6