Kissingthecook Black Eyed Peas with Collards and Sausage

(BCC)

Yield: 4 servings

Ingredients

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

Method

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.

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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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