Black-Eyed Peas from Taste the State: Signature Foods of South Carolina and Their Stories by Kevin M

Ingredients

• 1 pound dried black-eyed peas or sea island red peas, soaked overnight
• ½ teaspoon ground turmeric
• 1 28-ounce can diced tomatoes, drained
• 1 cup vegetable stock
• 1 can coconut milk
• 2 bunches lacinato kale or greens of your choice, bottom stems removed
• salt
• freshly ground pepper
• 2 sprigs thyme
• 4 cloves garlic, divided (2 whole and 2 finely chopped)
• 2 tablespoons coconut oil or olive oil
• 1 small onion, finely diced
• 1 teaspoon grated fresh ginger
• 1 teaspoon red pepper flakes
• 1 teaspoon curry powder