Instructions: 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. Drain. Reserve the water for soup, if desired. 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 until blended, stirring, about three minutes. Add the kale and stir to blend over low heat. Add the cider vinegar just before serving. Serve hot or at room temperature.

Serves 6, with 105 calories and 3 grams fat per serving.

NOTES : Traditionally cooked with a piece of salt pork or fat back, the black-eyed peas and greens in this recipe are combined with sautied garlic and a pinch of crushed red pepper.

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