Hoppin’ John and Kale & Parmesan Salad

Hoppin’ John
Serves 4

1 medium yellow onion, diced
1 green bell pepper, diced
2 stalks celery, split lengthwise and diced
2 jalapenos, seeded and ribs removed, large diced
1 small can green chilies
1 15-ounce can fire-roasted diced tomatoes
1 15-ounce can black-eye peas (drained and rinsed)
1 to 2 Tbsp olive oil
1 bay leaf
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt
Pepper

Sautee onion, bell pepper, celery and jalapenos over medium heat until soft.
Add chilies, tomatoes, black-eye peas, bay leaf, and spices to taste. Allow to heat for 15 minutes before serving over rice.

Fresh Kale and Parmesan Salad
Serves 4-6

1 bunch kale, ribs removed and cut into bite-size pieces
1/4 pound parmesan, shaved with a vegetable peeler
Juice of 2 lemons
Equal parts olive oil
Salt
Pepper

In a bowl, toss all ingredients together and allow to marinate for at least 30 minutes (better, an hour) before serving. Toss occasionally to break up parmesan shavings and re-coat kale pieces. (Note: the kale is NOT cooked. The lemon juice serves to soften the kale and make it palatable and delicious. Think of it like a sort of ceviche for greens.)