Ingredients

How to make it

  • Wash and drain black-eyed peas.
  • Place black-eyed peas and water in saucepan, cover and cook over medium heat for approximately 15 minutes.
  • Add chopped kale and cook for 6 minutes.
  • Rinse and drain the bulgur wheat and add to the saucepan.
  • Stir to mix all ingredients.
  • Drain in colander to remove any liquid.
  • Brown onions in olive oil in large frying pan until dark brown.
  • Add the drained mixture of kale, peas and wheat with salt and pepper to taste.
  • Cook over low heat, uncovered for 5 minutes.
  • Enjoy.

Reviews & Comments 3

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  • jrwhip48 2 years ago
    This tasted just like the sleek
    they serve at the Syrian restaurant down the street. I used quinoa instead of bulgur because that's all I had. I was a little skeptical about not soaking the black eyed peas first, but this worked perfectly and I didn't need to. Also added a squirt of fresh lemon juice, a dash of cinnamon, and a few gratings of nutmeg while it all was in the pan on the last step. Deelish!
    Was this review helpful? Yes Flag
  • jimrug1 5 years ago
    This sounds great. We do a recipe with Swiss Chard and wheat but I have never had it with beans... I will be sure and try this as I have kale and chard in my garden... Thanks Jim
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  • lunasea 6 years ago
    Sounds really good. I'm going to give it a try - thanks!
    Was this review helpful? Yes Flag

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