Ingredients
3 Tb. olive oil
1 large onion, finely diced
4 large garlic cloves, minced
2 celery stalks, finely chopped
1 large carrot, peeled and sliced into very thin coins
2 bay leaves
1 Tb. fresh thyme or 1 ts. dried thyme
1 large bunch kale, washed, stemmed, and coarsely chopped
2 28 oz. cans whole tomatoes with juice, pureed in the food processor with a few chunks left in
1/2 c. long grain rice (such as Basmati)
2 cups cooked black-eyed peas
4 c. chicken broth
parmesan rind
salt and pepper
red pepper flakes
celery leaves, olive oil, and grated parmesan for serving
Preparation
In a large stockpot, heat olive oil. Add onion,garlic, celery, and onion and saute until soft, about 10 minutes. Add bay leaves, salt, pepper, and thyme. Add kale, stirring vigorously, and saute until kale turns bright green and is beginning to wilt.
Add pureed tomatoes, water, rice, black-eyed peas and parmesan rind. Bring to a boil, then simmer for about 20 minutes, until rice is tender, adding more water to your liking. Add more salt and pepper to taste and some crushed red pepper flakes, if you like.
Serve with finely chopped celery leaves, finely grated parmesan, and a drizzle of olive oil.
