1/4 c. all purpose flour
1/2 lb. pork tenderloin, cut into 1" cubes
1 lb. Polish sausage (Kielbasa), sliced
2 med. onions, sliced
3 lg. carrots, sliced
2 cloves garlic, minced
2 (10 oz.) pkgs. frozen black eyed peas, thawed or 2 (16 oz.) cans drained
1 (28 oz.) can whole tomatoes in thick puree
1/2 c. white wine or chicken broth
1 tbsp. fresh + 1 tsp. dried thyme
1/4 tsp. ground cloves
1 bay leaf
1/2 lb. kale, sliced

On large plate, place flour. Dredge pork in flour; place on plate and set aside. In large sauce pot over medium heat, saute sausage 4 to 5 minutes until browned. With slotted spoon, remove to plate. Add pork to drippings and saute 4 to 5 minutes until browned. With slotted spoon, remove to plate with sausage.

Add onions, carrots and garlic. Saute 8 to 10 minutes until browned. Add sausage, pork, peas, tomatoes, wine, thyme, cloves and bay leaf; over high heat bring to boil; reduce heat, cover and simmer 20 minutes.

Add kale; cover and simmer 15 minutes longer until peas are tender. Serve with a loaf of crusty bread. Makes 6 servings. 497 calories per serving.