The black-eyed peas are back. I haven’t made them for a few weeks and since I got a whole ton of kale from my mom’s garden while visiting for Thanksgiving, there was really only one thing to do. We love this recipe from AFR and make it pretty often. It’s easy and yummy and you can even get a couple of lunches out of it too. I had some corn muffins (from the Fired Up Jalapeno Corn Bread recipe in 1000 Vegan Recipes, minus the jalapenos) leftover from Thanksgiving, so I warmed those up and steamed some broccoli. Easy dinner, nothing fancy but some nice, Southern comfort food.