1 1/2 cups of canned low-sodium black-eyed peas, drained, rinsed
3 1/2 cups of water
1 cup of extra-lean turkey ham, diced 1/4" (6 oz)
1/3 cup of fresh kale, coarsely chopped
1 1/2 tablespoons of fresh parsley, chopped
Steps
In a large pot, heat oil over medium-high heat. Add onions and celery. Cook for 2-3 minutes or until tender. Add carrots, salt, pepper, fennel seed, and optional crushed red pepper. Cook for an additional 2-3 minutes.
Add black-eyed peas and water. Cook uncovered for 25 minutes over medium heat.
Add turkey ham and kale. Cook covered for an additional 10 minutes over medium heat until kale is tender.
