Tuesday, February 3, 2009


This recipe comes from Portugal. It seems like many Portuguese recipes utilize kale (Portuguese kale soup being one of my favorites). Migas is so simple and so healthy and it happens to also be a vegan recipe. I served this last night as a side dish to go with grilled salmon, and then had it alone, reheated for lunch today.

1 cup black-eyed peas
1/4 cup extra virgin olive oil
2 cloves garlic, minced
A good shake of red pepper flakes
2 cups fresh breadcrumbs (toast pieces of bread then crunch them up with your hands)
1 tablespoon extra virgin olive oil
2 leeks, white and tender light green part only, chopped small
1 bunch kale, washed and chopped into bite size pieces

1) Soak the black-eyed peas and cook as you like (alternatively you can use canned)-- have them tender and ready to go.

2) Pour the olive oil into a very large non-stick sauté pan. Add in the garlic and red pepper flakes then the bread crumbs and sauté, turning and stirring constantly until golden. Season with salt. Remove from the pan and keep on a plate.

3) Wipe out the pan, then place back over medium-high heat and pour in 1 tablespoon olive oil, allow it to heat up then add in the leeks and kale. Season with salt and sauté, until the kale has wilted and softened but is still deep green. Add in the prepared black eyed peas, stir. Taste and season again with salt and pepper if desired. Now remove from the pan and toss with the breadcrumbs. Serve hot or warm.

Serves 4-6 side dish portions

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