PCC Black-eyed Peas with Sausage and Kale

Serves: 4 to 6

No votes yet

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 350° F.

Bake sausage for 10 to 12 minutes in the oven until cooked through and lightly browned. Cool and chop.

In a large, heavy-bottomed pan, heat oil over medium heat. Add onion, garlic and red pepper and sauté until the onions are translucent, about 8 to 10 minutes.

Add herbs, salt, pepper, chicken broth and potatoes. Bring to a simmer and cook until the potatoes are almost done, about 10 to 15 minutes, or until just slightly firm when pierced with a fork.

Add the black-eyed peas, corn and sausage and simmer 10 to 15 minutes. Thicken with arrowroot and then add chopped kale at the end, just before serving. Serve over rice.

Notes

If you’d like to use dried beans, find cooking instructions at Choosing and cooking with beans.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: black eyed peas, kale, sausage

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login