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Preparation

1. Set the peas out to thaw. Mince the garlic; chop the onion and bell pepper; slice the celery and cube the carrots; remove kale from stalks and chop.
2. In a large pan heat the olive oil. Add garlic, onion, bell pepper, celery, carrots, bay leaf and thyme. Sauté on medium low until fragrant, about 5 minutes.
3. Add the kale, black-eyed peas, salt and black pepper. Stir lightly together.
4. Add the chicken broth and simmer for about 15 minutes or until broth is gone.
5. Heat rice; spoon hash over rice, garnish with thyme sprigs or fresh parsley and serve.