Black-Eyed Pea Cassolette

• 1 cup dry black-eyed peas
• 1/2 lb curly kale
• 1/2 pound portabello mushrooms
• 2 cloves garlic
• A little parsley
• 2 oz tomato paste
• 1/2 cup sun-dried tomatoes
• Salt
• Pepper

1. Soak peas 12 hours.
2. Drain peas, cover with plenty of water and simmer 1 hour until peas are tender. Add 1/2 teaspoon salt at the end of the cooking period. You will end up with about 3 cups cooked peas.
3. You can use canned black-eyed peas instead.
4. In the meantime, remove the stalks of the kale and chop roughly. Cook in a little water in a large pan on low heat until kale is wilted and soft, about 20 minutes.
5. Clean the mushrooms. Dice them into 3/4 inch pieces.
6. Slice garlic and briefly saute on medium-high heat.
7. Add mushrooms to the pan with salt and pepper.
8. Finely chop 1 tablespoon of parsley and add to the mushrooms.
9. When mushrooms have browned, add a little water, reduce heat to low and braise, covered, 15 minutes.
10. Dissolve the tomato paste in 1/2 cup water.
11. Slice the sun-dried tomatoes.
12. Mix all the ingredients together into an ovenproof dish and bake at 350 for an hour.

blackeyed peas, curly kale, mushrooms, garlic, parsley, tomato paste, tomatoes, salt, pepper

Taken from www.epicurious.com/recipes/member/views/black-eyed-pea-cassolette-1202627 (may not work)