I was pleasantly surprised with this recipe, expecting it to be okay, if bland. It is actually quite good, and an excellent way to use kale (which in Upstate New York is a summer vegetable, not just a winter one!). Knowing that I can use locally-farmed, sustainable kale and prosciutto makes it all that much better. It's a nice side or light meal.
Wilted Winter Greens & Black-Eyed Peas
From EatingWell: November/December 1994
For this sauté, soft, smooth black-eyed peas make a mellow match for the assertive flavors of dark leafy greens. Country ham or Italian prosciutto makes a nice change from the salt pork or ham hocks that greens are traditionally cooked with.