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• 1 medium white onion, peeled and diced


• 2 large cloves garlic, minced


• 1 15-ounce can diced tomatoes


• 1 medium large yam, peeled and cut into 1/2-inch cubes


• 1- 1 1/2 cups chicken or vegetable stock or water (plus more if needed)


• 2-3-4 shakes Tabasco


• 6 cups chopped fresh kale


• 1 15-ounce can black eyed peas


• salt to taste

PROCEDURE:
Add 1 medium, diced white onion, two minced cloves of garlic, 1 15-ounce can of diced tomatoes, 1 medium large, peeled and 1/2-inch cubed yam and 1-1 ½ cups water or chicken stock as well as 3-4 shakes of Tabasco to a large, deep, heavy bottomed pot and put a lid on top.

After a couple of minutes, adjust the heat so that it stays at a nice steady simmer and let it cook until the yams are about half way done.

Then add about 5-6 cups of chopped kale and 1 well drained, 15-ounce can of black eyed peas, stir that around a bit and put the lid back on.

Keep your eye on that to make sure the pan doesn't dry out and add a little more stock, if you need to, and after 8-10 minutes when the kale has cooked down, season it with a little salt and it's good to go.

HINTS:
Add more chopped kale, as it cooks down, if you like or substitute collard greens, Swiss chard or mustard greens if you like. Mustard greens are spicy to begin with so use less Tabasco.