Black-Eyed Peas & Collard Stew
- 2 italian sausages uncooked Tofurky, sliced into half moons
- 1/4 teaspoon liquid smoke
- 1 onion large, chopped
- 1 bell pepper large, chopped, I used yellow
- 5 cloves garlic minced
- 4 cups chicken stock I used Better Than Bouillon base mixed with water
- 2 cans black eyed peas drained
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 1 pint grape tomatoes halved
- 2 cups collard greens roughly chopped, remove tough middle stem
- 1 tablespoon apple cider vinegar
- In a medium Dutch oven or heavy soup pot, cook sausages until brown on both sides. Set aside. Add 1/4 cup water to pan and heat. Add onions and bell pepper and saute for 3-4 minutes. Add garlic and cook another 2-3 minutes. Add no-chicken broth, peas, salt, pepper, red pepper flakes. Bring to a boil, reduce heat, cover, simmer for 15 minutes. Add tomatoes, collards, vinegar and liquid smoke. Simmer for 10-15 minutes. Add sausages the last 3-4 minutes. Remove from heat and serve immediately. Makes 4-6 servings. Enjoy!
italian sausages, liquid smoke, onion, bell pepper, garlic, chicken, black eyed, salt, black pepper, red pepper, tomatoes, collard greens, apple cider vinegar
Taken from www.yummly.com/recipe/Black-Eyed-Peas-_-Collard-Stew-1432450 (may not work)