-6 cloves garlic
1 yellow onion
-dash of chicken broth
-1/4 cup cream
-1 cup black eyed peas, soaked overnight and rinsed
-1 1/2 cups tomato sauce
-1/2 bunch kale
-parmesan cheese to taste
Soak the peas overnight and rinse. Boil in a pot of water (to make them less gas-inducing) until they’re soft with just a bit of bite to the texture. Remove from heat and water.
Chop the onions and garlic. In a large, heavy pan, sauté onions in butter and olive oil until they’re clear and a little browned. Halfway through cooking, add a pinch of saffron, and a generous pinch of salt, and stir. The onions are properly salted when you can smell them cooking more intensely than you could without salt. Add the garlic and stir more. Add half the cream and let the onions absorb it, stirring as needed.
Pour in the drained black eyed peas and a dollop of chicken broth. Stir to coat the peas. Let it cook about two minutes. Add the tomato sauce and stir again, then cook covered for ten minutes.
Remove cover and add leaves of kale, chopped into large pieces. Turn heat to low. Add the rest of the cream, salt to taste, and serve with pepper and parmesan when it tastes just right to you.