Ingredients
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2 cups dried black-eyed peas
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1 tablespoon peanut oil
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3/4 cup finely chopped yellow onion
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8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
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4 cups vegetable broth
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1 teaspoon salt
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1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon fresh ground black pepper
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2 bay leaves
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1 tablespoon cider vinegar
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1 (28 ounce) can no-salt-added diced tomatoes
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1 (10 ounce) bag prewashed mustard greens
Instructions
- Sort and wash peas; set aside.
- Heat oil in a large saucepan over medium heat.
- Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
- Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves.
- Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
- Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.