My good friend Ben Carlson in Jersey City is nice to Guy he is a good cook, and that’s pretty darn nice!!
He has been cooking up incredible and taste tempting dishes for his lucky family for years. He has a great Facebook page under the name “Kissing The Cook” too.

Images photographed by Ben Carlson and recipe by Ben Carlson of Kissingthecook fame.

When I saw this super healthy, super delicious dish he made for his family I had to ask him to send me the recipe so I could share it with all my readers.

Paulette Le Pore Motzko
January 2, 2016
2:21 p.m

Yield: 4 servings


12 ounce package of frozen blackeye peas
4 cups low-fat chicken broth

1 medium onion, diced
3 garlic cloves, minced
¾ tsp kosher salt

12 ounces turkey sausage
1 red bell pepper, diced

4 cups chopped fresh collard greens
½ tsp dried rosemary
½ tsp dried oregano
1 Tbsp dried thyme

2 tsp white wine vinegar


Place the frozen peas and the chicken broth in a deep pan. Bring the broth to a boil and boil for three minutes.

Add the onions and garlic, reduce the heat to a simmer, and simmer partially covered till the blackeye peas are cooked, about 45 minutes. While the mixture is simmering, prepare the sausages and pepper as described below.

Blackeye Peas with Collards and Sausage Page 2 of 2

Cook the sausages in a non-stick pan. When the sausages are cooked, remove them from the pan and set them aside. Use the same pan to cook the red bell pepper in the sausage drippings. Set the peppers aside when done.

When the beans are cooked, add the collards and herbs. Cook until the greens are cooked through, about ten minutes.

When the greens are cooked through, turn off the heat, and stir in the vinegar, sausage and pepper. Season with salt and pepper to taste, then serve. (Be careful with the salt; the vinegar gives the food some acidity.)

© 2015 Kissing the Cook Recipes. All rights reserved.

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