Blackeyed Peas and Kale

Recipes pretty much don't get easier than this. Or more delicious.

1 15-oz. can blackeyed peas, rinsed well
1 small onion, chopped (optional)
1 1/2 C. kale, chopped (we prefer Lacinato/Tuscan kale)
1 T. olive oil
approx 3 T. Bragg's Liquid Aminos
pepper

Heat oil in a wok or saucepan over medium heat. Add onion and sauté for a few minutes, until onions start to become translucent. Add peas, kale, and Bragg's and stir. Put a lid on the wok/pan and cook until the kale is nicely steamed (we like it a touch on the crunchy side). Add pepper to taste, and more Bragg's if you like.

Serve over brown rice or a pasta. Tasty as is, but we often sprinkle on nooch (nutritional yeast) and a little hot sauce.