Start by finely chopping one onion, three cloves of garlic, and a thumb-sized piece of ginger. Rinse and drain your black-eyed peas if using canned; if using dried, soak them overnight for easier cooking. Tear the kale into bite-sized pieces, removing the tough stems.

In a medium pot, heat two tablespoons of extra-virgin olive oil over medium-high heat. Add the chopped onion and garlic, cooking for about 10–12 minutes, or until the onion turns golden and translucent.

Once the onion mixture is ready, stir in one teaspoon of ground coriander, half a teaspoon of ground turmeric, one teaspoon of garam masala, and a pinch of cayenne powder. Cook this spice mix for about 3 minutes until well-blended and aromatic.

Pour in one can of crushed tomatoes, stirring well to combine. Allow the mixture to simmer for about 10–14 minutes, stirring occasionally, until the sauce thickens.

Add the rinsed black-eyed peas, one teaspoon of kosher salt, and one cup of water to the pot. Gradually stir in half of the torn kale, letting it wilt before adding the remaining kale.

Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let the stew cook for about 10 minutes, or until both the black-eyed peas and kale are tender.

Remove the pot from heat and fold in a teaspoon of reserved ginger. Adjust seasoning as needed. Your Black-Eyed Pea Masala with Kale is now ready to serve.