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:
- Heat olive oil over medium-high heat in a large stockpot.
- Add sausage and bacon. Cook until sausage has browned and bacon is crispy. Remove and set aside.
- Cook onion in bacon grease for about 5 minutes or until softened.
- Add garlic and cook for an additional minute.
- Add tomatoes, chicken broth, black-eyed peas, dried thyme, red pepper flakes, salt, and pepper.
- Bring to a boil and then reduce heat to low. Cover partially. Simmer for about 20 minutes.
- Add sausage and bacon back to the stockpot with kale and stir.
- Cook until kale is wilted. Serve.
Recipe slightly adapted from Spicy Southern Kitchen
Posted on Fantastical Sharing of Recipes