Black-Eyed Peas with Garlic and Kale
From the American Institute for Cancer Research

The recipe below replaces the fat and salt with sautéed garlic, cider vinegar and a pinch of crushed red pepper. The result is a delicious, strongly flavored New Year's dish that brings out the flavors of its healthy ingredients with only a fraction of the fat and calories.

1 1/2 lbs. kale, washed and drained
1 Tbs. olive or other vegetable oil
1 Tbs. chopped fresh garlic, or more to taste
Pinch of dried red pepper
2 cups canned or cooked black-eyed peas
1 Tbs. cider vinegar, or to taste

Pull the kale leaves from the tough stems. Discard the stems and chop the leaves into one-inch pieces. Place about two inches of water in a large pot and heat to boiling. Add the kale, cover and cook until tender, stirring occasionally, 15 to 20 minutes.

Drain. Reserve the water for soup, if desired. In a large non-stick skillet, combine the oil and garlic. Cook the garlic over low heat, stirring, until it begins to sizzle, about two minutes. Add the peas and red pepper and cook until blended, stirring, about three minutes. Add the kale and stir to blend over low heat. Add the cider vinegar just before serving. Serve hot or at room temperature.

Serves 6, with 105 calories and 3 grams fat per serving.