New Year'S Black-Eyed Pea, Sausage & Kale Dip

• 8 ounces dried black-eyed peas
• 2 tablespoons butter
• 1/4 cup onion, minced
• 1 garlic clove, minced
• 3/4 lb ground sausage
• 1 1/2 cups kale, chopped
• 2 tomatoes, chopped
• 1/8 teaspoon cayenne pepper (to taste)
• salt, to taste
• pepper, to taste
• 6 ounces sharp cheddar cheese, shredded

1. ***Skip this step if using canned black-eyed peas. Soak the black-eyed peas in a large pot of water overnight, or for at least 8 hours. Rinse thoroughly. Boil the black-eyed peas in a pot of salted water until they are tender, about 30 minutes. Drain and set aside.
2. Preheat oven to 325 degrees.
3. Melt the butter in a large skillet over medium heat. Add the onions and cook for 3 minutes. Stir in the sausage and garlic and cook for 5 minutes. Add the kale, season with salt and pepper, and cook for 3 minutes. Stir in the cooked black-eyed peas and tomatoes, and cook for 1 minute longer. Add the cayenne pepper. Season with salt and pepper, to taste.
4. Pour 1/3 of the black-eyed pea mixture in the bottom of an 8 x 8 baking dish and top with 2 ounces of cheese. Repeat two more times, ending with the cheese.
5. Bake in a preheated oven uncovered for 10 minutes. Allow it to sit for 5 minutes before serving.
6. Serve warm and enjoy!

blackeyed peas, butter, onion, garlic, ground sausage, kale, tomatoes, cayenne pepper, salt, pepper, cheddar cheese

Taken from www.food.com/recipe/new-years-black-eyed-pea-sausage-kale-dip-490799 (may not work)