Similar to bibimbap, this dish is a collection of separately-prepared ingredients served over rice. While it’s delicious with just the black-eyed peas and kale, I suggest adding a third component, such as the bean sprouts salad, shown, or Korean-Style Cucumber Salad.
I've discovered a foolproof way to make kale chips. How many times have you burned the kale chips because you weren't watching them carefully enough? I'm sure I'm not the only one! Heat your oven up to 425F, get the kale ready (washed, shreddded, spun, coated with fat & salted or seasoned) then the minute you put the kale into the oven turn the oven OFF. Let the kale sit in the oven for 15-20 minutes. Result: perfect evenly cooked crisp kale chips. Nothing burned.