Black-Eyed Peas and Greens with Sausage

By gpawilson

Warm, delicious and full of flavor, this stew combines black-eyed peas, turnip greens and sausage to make a wonderful supper. Double the recipe on the weekend, and have a weeknight dinner ready to heat and serve.

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon thyme, divided
• 1 large onion, chopped
• 2 slices bacon, chopped
• 4 garlic cloves, minced
• 1 teaspoon salt, divided
• 1 large bunch turnip greens, chopped
• 4 cups reduced-sodium chicken broth, divided
• 1 tablespoon balsamic vinegar
• 6 cups frozen black-eyed peas (about 2 1/2 pounds) If using canned black-eyed peas, rinse and drain the peas, then add to the pot during the last 15 minutes of cooking.
• 1 (16-ounce) can diced tomatoes
• 12 ounces smoked beef kielbasa, sliced
• 2 cups water (about)

Preparation

Step 1

Heat a medium stockpot over high heat. Add olive oil, 1/2 teaspoon thyme, red pepper flakes and black pepper. And onion and bacon and saute until onion is tender. Add garlic and 1/2 teaspoon salt. Cook about 1 minute. Add greens a little at a time, cooking until wilted. Add 1/2 cup chicken broth.

Once the greens are cooked down, add balsamic vinegar and sugar. Cover and simmer 5 minutes.

Gently stir in peas, 3 1/2 cups chicken broth, 1/2 teaspoon thyme, 1/2 teaspoon salt and black pepper. Stir well. Pour in greens with cooking liquid (pot likker). Fold in kielbasa. Cover and simmer over low heat until liquid is reduced by one-third, about 45 minutes. Uncover and continue to simmer until desired consistency is reached.