Billett -- looks darn good! Like the sound of that sauce.
I've never really cared for black-eyed peas -- dirt is a pretty good way to describe the taste. How'd your wife fix the kale? I think I see some bacon in there...I don't remember ever eating it, but I grow and eat Swiss chard -- always prepared pretty simply with either chicken broth, white wine, Parmesan cheese, balsamic vinegar, bacon or a combination.
We had baked focaccia with vine-ripened tomato puree, smoke-cured spicy pork sausage dressed with soft Italian cheese, monosodium glutamate, dextrose, sodium benzoate and lecithin as an emulsifier ala Totino's.