Best Kale Snow Pea And Pork Dumplings Recipes

Black-eyed Peas with Garlic and Kale image

Provided by CinLin

Categories Greens

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs kale, washed and drained
1 tablespoon olive oil
1 tablespoon chopped fresh garlic (or more to taste)
1/2 small sweet onion (this is optional and you may prefer to use more. I use vidalias or texas sweets)
1 pinch dried red pepper (or more to taste)
2 cups cooked black-eyed peas (canned work great)
1 tablespoon cider vinegar, to taste (I often substitute balsamic vinegar)

Steps:

Pull the kale leaves from the tough stems.
Discard the stems and tear or chop the leaves into small (1 inch pieces).
In a large pot, boil about 2 inches of water, then add the kale.
Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes).
Drain (reserve the stock for soup, if desired).
In a large skillet, combine the oil and onion.
Saute until onion is clear.
Add the garlic.
Cook the onion and garlic over low heat, stirring, about 2 minutes.
Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).
Add the kale and stir to blend over low heat.
Add the vinegar just before serving.

Nutrition Facts : Calories 143.4, Fat 3.5, SaturatedFat 0.5, Sodium 288.8, Carbohydrate 23.4, Fiber 5, Sugar 0.3, Protein 7.7

Kale, Snow Pea, and Pork Dumplings image

Provided by Donna Hay

Yield Makes 30 dumplings

Number Of Ingredients 13

2 1/2 cups finely shredded kale leaves
3 1/2 ounces snow peas, trimmed and finely chopped
2 tablespoons finely chopped water chestnuts
1/2 cup cilantro leaves, chopped
2 tablespoons chopped garlic chives
1 teaspoon finely grated ginger
1 tablespoon mirin (Japanese rice wine)
1 teaspoon sesame oil
1/3 pound ground pork
Sea salt and cracked black pepper
30 wonton wrappers
Scallions, thinly sliced, to serve
Chili sauce and Chinese black vinegar, to serve

Steps:

Place the kale, snow pea, water chestnut, cilantro, chive, ginger, mirin, oil, pork, salt, and pepper in a large bowl and mix well to combine. Place the wrappers on a clean work surface and brush the edges with water. Place 1 teaspoon of the kale mixture in the center of each wrapper. Fold the edges of the wrappers over and press together to seal. Place a steamer lined with non-stick baking paper over a saucepan of simmering water. Steam the dumplings, in batches, for 10-12 minutes or until cooked through. Top with the onion and serve with chili sauce and black vinegar.