Korean-Inspired Black-eyed Peas and Kale Bowl

Combine the black-eyed peas, 5 cups water, 1 tbsp. ginger, 1 tbsp. garlic, and 1/2 tsp. salt in a pressure cooker or large pot. For pressure cooking, seal the cooker and bring to high pressure. Cook at high pressure for 10 minutes; then allow the pressure to come down naturally for 10 minutes before releasing the pressure. For regular cooking, use 6 cups of water. Cover and simmer until peas are tender (60-90 minutes), adding more water if necessary.

Drain the cooked peas, reserving 1 cup of liquid.

Heat 2 tablespoons of water in a medium-sized non-stick saucepan.

Add the 2 teaspoons chopped ginger root and 2 cloves of garlic. Cook for 2 minutes.

Add the drained peas, 1/3 cup of their cooking liquid, 1 tbsp. soy sauce (or tamari), and red pepper to taste. Simmer uncovered for 20-30 minutes, as you prepare the kale.

Heat a deep, non-stick skillet.

Add the chopped onion and cook until it begins to brown, adding a little water as necessary to prevent sticking.

Add the red bell pepper and garlic and cook for another minute. Stir in the kale and 1/4 cup water and quickly cover. Steam until the kale is tender but still bright green, 3-6 minutes.

Remove from heat and stir in the soy sauce (tamari).

Place a serving of rice into each bowl. Arrange the black-eyed peas on one side of the rice and kale on the other.

Serve with hot sauce, such as Sriracha or the Gochuchang sauce in the notes below.