Soups

Black-Eyed Peas & Collard Stew

Gloria Kersh
December 20, 2015
1

We\\\'re growing our own collard and turnip greens this year. It is so cool to go out and cut off the leaves needed for a dish and let the plants continue to produce more for future meals. We love greens and adore black-eyed peas. We grew black-eyed peas in our garden when we lived in Texas, talk about fun!!!! So without further ado here\\\'s a delicious stew for the cooler weather using both of these ingredients. I added Tofurky Italian sausages for extra yumminess.

4
2 uncooked Tofurky Italian sausages, sliced into half moons
1/4 teaspoon liquid smoke
1 large onion, chopped
1 large bell pepper, chopped (I used yellow)
5 cloves garlic, minced
4 cups no-chicken stock, I used Better Than Bouillon base mixed with water)
2 can black-eyed peas, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 pint grape tomatoes, halved
2 cups roughly chopped collard greens (remove tough middle stem)
1 tablespoon apple cider vinegar
In a medium Dutch oven or heavy soup pot, cook sausages until brown on both sides. Set aside. Add 1/4 cup water to pan and heat. Add onions and bell pepper and saute for 3-4 minutes. Add garlic and cook...
See the full directions on my site
Nutritions

Calories
189

Sodium
1366mg
56% DV

Fat
4g
6% DV

Protein
9g
19% DV

Carbs
29g
10% DV

Fiber
6g
27% DV
Vegan

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