Kale with Tomatoes and Black-Eyed Peas

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

A tasty, good-for-you side dish to serve with any meal.

Recipe tags: ham base, easy difficulty, side, skillet

Ingredients

Quantity	Ingredient
1 Tbsp	grape seed oil
2 tsp	Better Than Bouillon^® Baked Ham Base
½ cup	finely chopped yellow onion
4 cups	packed chopped kale leaves (remove center rib from leaves before chopping)
1 can	(14.5-ounce) petite cut tomatoes, undrained
¼ cup	water
½ tsp	Cajun seasoning
½ tsp	garlic powder
1 can	(15.5-ounce) black-eyed peas, drained and rinsed
	salt
	pepper

Directions

1

In a large non-stick skillet, heat oil over medium-high heat. Add Ham Base and onion; cook and stir until onion is tender.
2

Stir in kale, tomatoes, water, Cajun seasoning and garlic powder. Reduce heat to medium; simmer about 10-12 minutes, stirring frequently.
3

Add black-eyed peas; season to taste with salt and pepper. Stir and heat through, about 5-7 minutes.

Serve with fried catfish and a side of freshly baked corn bread muffins.

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