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Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 2 cloves garlic
- 1 cup diced celery
- 1 12 ounce package fully cooked Andouille or smoked sausage links, chopped
- 10 cups chicken stock
- 1 16 ounce bag dried blackeyed peas, picked through, rinsed and drained
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh thyme leaves chopped
- Optional: 4 cups collard mustard or kale greens, cleaned and coarsely chopped
Instructions
- In a dutch oven, heat olive oil over medium heat. Cook onions and celery until softened.
- Add sausage and sauté until heated through. Stir in garlic and sauté for about 30 seconds to 1 minute – do not brown.
- Add chicken stock and black-eyed peas to the pot. Bring to a boil; cover and reduce heat to simmer. Allow to cook on low until peas are cooked, about 2 to 3 hours.
- Stir in collard greens and continue cooking until greens are wilted, approximately 5-10 minutes.
- Add vinegar, red pepper flakes, thyme and salt and pepper to taste.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.