Crispy Garlic Herb Black-Eyed Peas and Kale

Steps

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment.
2. Spread the black-eyed peas on a clean towel and pat them very dry, letting them air-dry for 10 minutes if you have time.
3. On the sheet pan, toss the black-eyed peas with two-thirds of the olive oil and half of the salt, then spread them in a single layer.
4. Roast the black-eyed peas for 25 minutes, shaking the pan halfway, until they are browned and starting to crisp.
5. Meanwhile, in a small bowl, mix the garlic powder, thyme, oregano, smoked paprika and black pepper to make the garlic herb seasoning.
6. In a large bowl, massage the kale with the remaining one-third of the olive oil and the remaining half of the salt.
7. Take the pan out, sprinkle the garlic herb seasoning over the hot black-eyed peas and toss, then push them to one side and spread the kale in a single layer on the other side.
8. Roast 8 to 10 minutes more, until the kale is crisp and the black-eyed peas rattle when the pan is shaken.
9. Turn off the oven and leave the pan inside with the door propped open for 15 minutes so the peas dry and crunch up further, then toss everything together and serve.