Thursday, December 3, 2015

Black-Eyed Peas & Collard Stew

We're growing our own collard and turnip greens this year. It is so cool to go out and cut off the leaves needed for a dish and let the plants continue to produce more for future meals. We love greens and adore black-eyed peas. We grew black-eyed peas in our garden when we lived in Texas, talk about fun!!!! So without further ado here's a delicious stew for the cooler weather using both of these ingredients. I added Tofurky Italian sausages for extra yumminess.
  • 2 uncooked Tofurky Italian sausages, sliced into half moons
  • 1/4 teaspoon liquid smoke
  • 1 large onion, chopped
  • 1 large bell pepper, chopped (I used yellow)
  • 5 cloves garlic, minced
  • 4 cups no-chicken stock, I used Better Than Bouillon base mixed with water)
  • 2 can black-eyed peas, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 1 pint grape tomatoes, halved
  • 2 cups roughly chopped collard greens (remove tough middle stem)
  • 1 tablespoon apple cider vinegar

In a medium Dutch oven or heavy soup pot, cook sausages until brown on both sides. Set aside.

Add 1/4 cup water to pan and heat. Add onions and bell pepper and saute for 3-4 minutes. 

Add garlic and cook another 2-3 minutes.

Add no-chicken broth, peas, salt, pepper, red pepper flakes. Bring to a boil, reduce heat, cover, simmer for 15 minutes.

Add tomatoes, collards, vinegar and liquid smoke. Simmer for 10-15 minutes. Add sausages the last 3-4 minutes.

Remove from heat and serve immediately. Makes 4-6 servings. 


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