Tags Posts tagged with "Kale"


Today is National Southern Food Day, and because of this we are sharing a classic Southern favorite. This boldly flavored spin on Hoppin’ John (a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt) replaces salt pork or bacon with lean pork chops. Plus we’ve added greens — in this case kale — a traditional accompaniment to the dish.

black eyed peas with pork and greens
Photo by: KEN BURRIS

Black-Eyed Peas with Pork and Greens

Prep Time: 30 minutes | Cook Time: 15 minutes | Yield: 6 servings


  • 1 pound(s) boneless pork chops, trimmed, cut into 1/2-inch pieces
  • 1/2 teaspoon(s) salt, divided
  • 1/4 teaspoon(s) freshly ground pepper
  • 1 tablespoon(s) canola oil
  • 1 medium onion, chopped
  • 2 tablespoon(s) tomato paste
  • 1 cup(s) instant brown rice
  • 8 cup(s) roughly chopped kale leaves (about 1 small bunch), tough stems removed
  • 4 clove(s) garlic, minced
  • 1 can(s) (14-ounce) reduced-sodium chicken broth
  • 2 tablespoon(s) cider vinegar or sherry vinegar
  • 1/2 teaspoon(s) smoked paprika, preferably hot
  • 1 can(s) (15-ounce) black-eyed peas, rinsed


Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.

Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.


This refreshing salad we are sharing on Meatless Monday comes from Josh Henderson of Skillet Street Food in Seattle, WA. It is packed with flavor and nutrition. Nutrient-dense kale has potential antioxidant and anti-inflammatory properties while canola oil is a good source of omega-3 fat and vitamin E.


Skillet Street Food – Kale Salad with Hazelnut-Balsamic Vinaigrette


  • 4 cups chopped kale 1 L?2 Tbsp chopped, toasted hazelnuts 30 mL
  • 2 Tbsp dried cranberries 30 mL
  • ?2 Tbsp blue cheese crumbles 30 mL
  • 1/4 cup flat leaf parsley, whole leaf 60 mL

Hazelnut-Balsamic Vinaigrette:

  • 1/3 cup balsamic vinegar 75 mL
  • 1 Tbsp water 15 mL?2 tsp Dijon mustard 10 mL
  • 1/2 tsp salt 2 mL
  • ?1 shallot, minced
  • 1 clove garlic, minced
  • ?1 Tbsp fresh chopped thyme 15 mL
  • 1/2 tsp black pepper 2 mL
  • 1?4 cup crushed, toasted hazelnuts 60 mL
  • 1/2 cup canola oil 125 mL


  1. In large bowl combine, kale, hazelnuts, cranberries, blue cheese and parsley. Set aside.
  2. To prepare Hazelnut-Balsamic Vinaigrette: In medium bowl, combine balsamic vinegar, water, Dijon mustard, salt, shallot, garlic, thyme, pepper and hazelnuts. Using immersion blender, combine ingredients and slowly add canola oil until emulsion forms.
  3. Add vinaigrette to kale salad, toss and serve.

Yield: 4 servings. Serving Size: Just over 1 cup (250 mL) salad.

Skillet Street Food

Twitter: @skilletstfood

street food, diner & bacon jam.



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