Ingredients

• 2 cups dried black-eyed peas
• 1/2 cup extra virgin olive oil
• 1 large white or yellow onion diced (about 1½ cups)
• 1/2 medium fennel bulb, sliced into thin strips
• 2 teaspoons minced garlic
• 3 large carrots, peeled and chopped (about 1 cup)
• 4 stocks of celery (diced)
• 1 large tomato, diced
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon salt
• 4 large baby kale leaves or spring mix
• 1/2 cup chopped fresh dill

Preparation

1. Put peas in a large pot and add enough water to cover by 2 inches and bring to a boil. Cook for about a minute or so and then turn off heat and allow to soak for an hour. Drain beans and set aside
2. Add olive oil in a large pot. Add onion and fennel and cook until tender. Add garlic, black-eyed peas, carrots, celery tomato and tomato paste, salt and bay leaves. Stir well until tomato paste is well distributed.
3. Add enough water to cover vegetables and bring to a boil
4. Reduce head and simmer until peas are tender.
5. Add baby kale or spring mix and dill. Remove bay leaves

Serve and enjoy