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Ingredients
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1 teaspoon olive oil
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1 sweet onion, chopped
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3 garlic cloves, finely chopped
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2 teaspoons paprika
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1/4 teaspoon red pepper flakes
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1 (16 ounce) bag chopped fresh kale
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2 (15 ounce) cans black-eyed peas, rinsed and drained
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1 lb large shrimp, peeled and deveined
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1/2 cup sliced drained roasted sweet peppers
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1 teaspoon oregano
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1 (14 1/2 ounce) can diced tomatoes with green peppers, celery and onions
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1/2 lb sweet Italian turkey sausage or 1/2 lb hot Italian turkey sausage, casings removed
Instructions
- Heat oil in large nonstick skillet over medium-high heat. Add sausage, onion and garlic; cook, breaking up sausage with wooden spoon, until browned, about 10 minutes. Stir in tomatoes, paprika and red pepper flakes; bring to boil, scraping up browned bits from bottom of skillet.
- Transfer sausage mixture to a 5- or 6-quart slow cooker. Stir in kale and black-eyed peas. Cover and cook until kale is tender, 3-4 hours on high or 6-8 hours on low.
- Stir in shrimp, roasted peppers and oregano. Cover and cook on high until shrimp are just opaque in center, about 30 minutes.