Sauteed Greens And Black-Eyed Peas

• 2 lb. kale, stems removed and rinsed
• 1 lb. broccoli rabe, stems trimmed
• 1/4 c. olive oil
• 2 large cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• 1 small yam, peeled and shredded
• 1/2 red pepper, diced
• 1 (16 oz.) can black-eyed peas, drained
• 1 tsp. salt
• lemon wedges

1. Cut kale and broccoli rabe leaves into two pieces.
2. In large saucepan of boiling, salted water, cook kale and broccoli 15 minutes until tender.
3. Drain in colander.
4. In same saucepan in olive oil over medium heat, saute garlic, crushed pepper flakes, shredded yam and diced red pepper 5 minutes.
5. Stir in kale mixture, black-eyed peas and salt.
6. Cover; cook 10 minutes or until vegetables are tender, stirring occasionally.
7. Serve garnished with lemon wedges.

kale, broccoli rabe, olive oil, garlic, red pepper, yam, red pepper, blackeyed peas, salt, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852115 (may not work)