Black Eyed Pea Stew with Sausage and Kale

What you need:

• 1 tsp. olive oil
• 14 oz. Kielbasa, sliced
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves minced garlic
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 32 oz. chicken broth
• 1 to 2 cans black-eyed peas, rinsed and drained
• 1/2 tsp. dried thyme
• 1/2 tsp. crushed red pepper flakes
• Salt and pepper
• 1 bunch kale, stems removed and chopped

Directions:

1. Heat olive oil over medium-high heat in a large stockpot.
2. Add sausage and bacon. Cook until sausage has browned and bacon is crispy. Remove and set aside.
3. Cook onion in bacon grease for about 5 minutes or until softened.
4. Add garlic and cook for an additional minute.
5. Add tomatoes, chicken broth, black-eyed peas, dried thyme, red pepper flakes, salt, and pepper.
6. Bring to a boil and then reduce heat to low. Cover partially. Simmer for about 20 minutes.
7. Add sausage and bacon back to the stockpot with kale and stir.
8. Cook until kale is wilted. Serve.

Recipe slightly adapted from Spicy Southern Kitchen

Posted on Fantastical Sharing of Recipes