KLTV/KTRE - This simple and delicious recipe is healthy, too! You can make it easily with the shortcuts Mama Steph shares. Perfect for the New Year, or anytime.
Mama Steph’s spicy blackeyed pea - sausage soup with greens
1- 16 ounce bag of dried black-eyed peas, soaked according to package directions, then cooked and seasoned with salt to your taste. I cook my peas with an onion, chopped, and a teaspoon or so of olive oil, and I don’t salt until they’re almost done. (alternatively, use two 15 oz. cans of the peas, drained and rinsed.)
1 medium onion, chopped (this is separate from any onion you cooked your peas with.)
2 cloves of garlic, peeled and minced
1 tablespoon olive oil
16 ounce package of polska-kielbasa or other smoked sausage, sliced into medallions (I frequently add a pound and a half to make it heartier)
Chicken broth (6 cups or so if you have it; fill in with water if you feel you need a bit more broth)
1 teaspoon Tony Cachere’s seasoning, or other seasoned salt, to taste
1 teaspoon red pepper flakes (optional)
1 small bag frozen turnip greens (this saves you from having to wash and chop fresh greens)
Pour olive oil into the bottom of a stock pot or dutch oven on a burner at medium heat.
When the oil is hot, add sliced sausage and chopped onion.
Cook, stirring, for three minutes or until the onions begin to turn clear.
Add minced garlic, stir in, and cook for another minute.
Add cooked peas. (note: while I cooked a whole 16 oz package, I took out about a cup of the cooked peas for another use. There were still plenty.)
Add chicken broth and stir. Then stir in the turnip greens.
Season with salt (or a seasoning blend like Tony Cacheres’ Cajun blend in the green can, which is our favorite) to taste.
Add red pepper flakes, if using.
Gently simmer ingredients for at least 15 to 20 minutes, stirring often so that peas do not scorch.