A shortcut version of the traditional classic black-eyed pea dish.
In a large stockpot, bring the chicken stock to a boil (along with the ham bone, if you are using one - we had a small one on hand). Add the shredded kale, and stir until the stock comes back to a boil. Cover and simmer for 10 minutes.
Add the black-eyed peas, return the mixture to a boil, and then simmer for another 30 minutes. Remove the ham bone before serving. Serve hot, with brown rice.