Migas

4 / 6 kale leaves 3 15.5 oz. cans of black eyed peas 1/2 of Portuguese Cornbread crumbled 4 garlic cloves olive oil salt pepper 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 oliveContinue reading “Migas”

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