8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28-ounce) can no-salt-added diced tomatoes
1 (10-ounce) bag prewashed mustard greens
How to Make It
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.
I've made this recipe 5 years in a row and always loved it. I've always had trouble getting the peas to cook in the time stated in the recipe though, so dinner was always late. This year, I did a "quick boil" with the peas in the broth while I was getting everything ready (cutting stuff then cooking onions and sausage). Basically, I brought them to a boil for 5 minutes, then turned them down to a heavy simmer until I was ready to add them to the sausage. Perfect. They were soft and ready when I needed them and I didn't have to add extra time. I did need to add a little extra broth to account for what boiled off during the quick boil b/c it was thickening too fast.
The other change I make is that I add the spices (and about 3-4 cloves of garlic) while I'm cooking the onions. I also chop the stems of the greens (usually use collards instead of mustard) and put them in with the onions.
Makes my Southern family smile, and most of them don't even realize it's a healthy recipe!
Very Good. I used frozen peas and added some diced acorn squash I had around and used kale instead of the mustard greens. I really liked the stew style of eating black-eyed peas, the other vegetables work well with the peas.
Great combination of veggies, beans and sausage. The last time I made it I threw everything in my 2.5qt crockpot except the greens. I added kale and cooked on low for ~30 more minutes. Came out great and didn't have to pay any attention to it.
Great recipe! I think it would have been just as yummy using canned beans. Drained and used cornstarch to thicken. Also, omitted the greens as they just aren't our thing, and added cubed zucchini. Excellent!
This was fantastic! I was concerned that the peas wouldn't soften properly without overnight soaking, and they did take a little longer to cook than the recipe indicated, but not much. This stew was so savory and nourishing, and I liked that it makes such a big quantity - I took half to a sick friend and her family.
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