Black Eyed Peas and Kale Stew
By: Kristi Rimkus
Published: Sunday, September 26, 2010 - 11:06am

Ingredients




4 cups black eyed peas, Soaked for 12 hours, rinsed and drained
1 cup onion, chopped
2 cloves garlic, minced
4 ″s medium chicken sausage links, cut into 1 pieces and halved
4 cups kale, chopped
6 cups low sodium chicken broth
2 cups water
2 tablespoons lime juice
2 teaspoons Cajun seasoning

Preparation

1 Heat a large dutch oven over medium-high. Add 1 cup chicken broth, onion, garlic and chicken sausage. Cook down until broth is almost evaporated and onion and sausage starts to lightly brown. About 6 – 8 minutes. 2 Add remaining ingredients and reduce heat to medium low. Simmer for approximately two hours until peas are very tender and stew thickens.

About


This creamy Cajun spiced stew is perfect for a heart-warming fall meal.