Korean-Inspired Black-eyed Peas and Kale Bowl

Ingredients

• 1.5 cups pea-mond dressing dried picked over rinsed
• 6 servings brown rice 
• 1 tablespoon coconut aminos 
• 2 cloves garlic minced
• 1 clove garlic clove minced
• 1 tablespoon ginger paste chopped
• 2 teaspoons ginger chopped
• 12 ounces kale chopped
• 1 small onion chopped
• 0.5  bell pepper red chopped
• 0.3 teaspoon pepper red to taste (gochugaru)
• 0.5 teaspoon salt 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• pressure cooker

Directions

1. Combine the black-eyed peas, 5 cups water, 1 tbsp. ginger, 1 tbsp. garlic, and 1/2 tsp. salt in a pressure cooker or large pot. For pressure cooking, seal the cooker and bring to high pressure. Cook at high pressure for 10 minutes; then allow the pressure to come down naturally for 10 minutes before releasing the pressure. For regular cooking, use 6 cups of water. Cover and simmer until peas are tender (60-90 minutes), adding more water if necessary.
2. Drain the cooked peas, reserving 1 cup of liquid.
3. Heat 2 tablespoons of water in a medium-sized non-stick saucepan.
4. Add the 2 teaspoons chopped ginger root and 2 cloves of garlic. Cook for 2 minutes.
5. Add the drained peas, 1/3 cup of their cooking liquid, 1 tbsp. soy sauce (or tamari), and red pepper to taste. Simmer uncovered for 20-30 minutes, as you prepare the kale.
6. Heat a deep, non-stick skillet.
7. Add the chopped onion and cook until it begins to brown, adding a little water as necessary to prevent sticking.
8. Add the red bell pepper and garlic and cook for another minute. Stir in the kale and 1/4 cup water and quickly cover. Steam until the kale is tender but still bright green, 3-6 minutes.
9. Remove from heat and stir in the soy sauce (tamari).
10. Place a serving of rice into each bowl. Arrange the black-eyed peas on one side of the rice and kale on the other.
11. Serve with hot sauce, such as Sriracha or the Gochuchang sauce in the notes below.