4 / 6 kale leaves
3 15.5 oz. cans of black eyed peas
1/2 of Portuguese Cornbread crumbled
4 garlic cloves
Boil the kale until tender. Drain when cooked. Also, give the black eyed peas a quick boil and drain.
Meanwhile, crumble the cornbread into small pieces and fry in olive oil. You can choose to include or exclude the crust. It is a personal preference. Once the cornbread turns golden and looks a little toasty, remove from the frying pan.
Add more olive oil to the same frying pan and then add the garlic. Fry the garlic until tender. Next, add the drained black eyes peas and kale leaves to the pan. Add salt and pepper to taste (you may also add some garlic powder for additional flavor). Next add the cornbread back into the frying pan and mix well so that the kale, cornbread and black eyes peas are well mixed.
Note: You may substitute the kale with broccoli rabe. Also, the original migas recipe does not include onions, but I do like to add them to my migas. If you choose to include onions, they should be chopped and fried in olive oil until translucent after you remove the cornbread from the frying pan and when you add the garlic.