Zipper Cream Peas and Wilted Kale
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is a mild and silky bean dish. The extra greens in the dish are a bonus.
  • 2 tablespoons unsalted butter
  • 2 ounces salt pork, diced
  • 1 medium yellow onion, diced
  • 3 (15 ounce) cans of low sodium chicken broth (4 cans for more liquid)
  • 24 ounces pre-soaked creamer peas
  • 2 to 3 packed cups chopped kale
  • ¼ teaspoon salt
  1. Place the butter in a heavy stock pot and allow it to melt on low to medium-low heat. Add the chopped salt pork to the butter and allow the pork fat to render slowly for at least 5 minutes. If the pork is browning quickly, reduce the heat.
  2. Increase the heat to medium and add the chopped onions. Saute the onions with the butter and salt pork until the onions are translucent and beginning to turn golden, about five minutes. Add the chicken broth and bring to a simmer. Add the creamer peas and cook until the peas and liquid begins to bubble again. Reduce the heat to medium low and allow the peas to simmer until they are softened to your liking, about 1 to 1½ hours. Add the salt.
  3. When the peas are thoroughly cooked, turn off the heat and add the chopped kale to the peas. Stir the kale into the hot liquid and allow the kale to wilt slightly.
  4. Serve in bowls, accompanied by hot sauce.
Recipe by kelly yandell at