Whole Dry Peas and Kale

This healthy stew has a rich flavor and will make you feel great!

Serves 4-5.

Ingredients:

• 1 c whole dry peas
• 2 c dry farfalle pasta (‘bowties’)or similar
• 16 oz kale
• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 cloves of garlic, minced
• 1 ( 15 oz) can stewed tomatoes with juice
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried oregano leaves
• 1 bay leaf
• 1/2 tsp kosher salt (or to taste)
• 1/4 tsp ground black pepper

Directions:

1. Sort and rinse dry peas. Soak them for 8 hours or overnight in a 4-quart or larger, heavy pot with water to cover by 4 inches. Drain and rinse.
2. In the same 4-quart pot, replace the peas and add 6 cups of fresh water. Cover pot partially, simmer for 1 1/2 hours, or until they are tender. Set aside with cooking liquid reserved.
3. Cook farfalle in salted water according to package directions for ‘al dente’. Drain, reserving the pasta cooking water. Set aside.
4. Chop kale into bite-sized bits and remove any tough stems.
5. In a 7-quart heavy pot over medium heat, heat the olive oil. Saute the onions and bell peppers for 5 minutes. Add garlic and saute another minute.
6. To the onion mixture, add 2 cups of the reserved pasta cooking water, the whole peas with their cooking liquid, kale, stewed tomatoes with their juice, thyme, oregano and bay leaf.
7. Bring to a boil, reduce heat, and stir down the kale. Mix the pot well and cover; simmer 30 minutes, stirring occasionally.
8. Discard the bay leaf, season the stew with salt and pepper.
9. Add farfalle. Heat briefly. Serve hot in bowls.