Wow, I can't believe how fast the time flew by. I hope everyone had a delicious holiday filled with family and fun. I'm still full from the past month of indulgent cooking, but I can't wait to eat my way through 2011 with all of you dear readers!
Speaking of indulgences, I am not making any food or diet resolutions this year. I just try my hardest to live a balanced life all year long. Well, most of the time.
Usually I can trust my natural instincts to know what my body is craving (and yes, sometimes that means lots and lots of chocolate!). Right now it's all about fruits and veggies, and I can't seem to get enough soups and smoothies. Thank goodness it's soup week here at The Kitchn.
If you didn't get your lucky dose of peas, greens, and ham on New Year's Day, now is your chance. This is a perfect weeknight dinner. It's quick to put together and just needs about an hour on the stovetop. Serve over a bowl of crumbled cornbread and you've got yourself a perfect Southern meal.
serves 4 to 6
2 tablespoons olive oil
1 medium onion, chopped
1 (12 ounce) package fully cooked Andouille or smoked sausage links, chopped
6 cups chicken stock
1 (16 ounce) bag frozen black-eyed peas
4 cups collard greens, cleaned and coarsely chopped
3 - 4 tablespoons cider vinegar
1 teaspoon salt
1/8 - 1/4 teaspoon red pepper flakes
Hot sauce (optional)
In a dutch oven, heat olive oil over medium heat. Cook onions until softened. Add Andouille and sauté until heated through.
Add chicken stock and black-eyed peas to the pot. Bring contents to a boil, then cover and reduce heat to simmer. Allow to cook on low until peas are cooked, approximately 45 minutes.
Stir in collard greens and continue cooking until greens are wilted, approximately 5-10 minutes. Season with cider vinegar, salt, and red pepper flakes, adjusting to personal taste.
Serve with cornbread and hot sauce.
Related: Creamy Black-eyed Pea Soup with Cumin
(Images: Nealey Dozier)
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Made this last night and it's delish. I doubled the amount of red pepper flakes though.
Mmmm...there isn't anything about this that doesn't sound delicious. I just happened to pick up some turkey andouille sausage yesterday, so I'm looking forward to making this hearty soup this weekend.
Made this tonight with Andouille sausage and without cider vinegar or hot sauce. My mouth was BURNING! It's delicious but I would definitely make it next time with the smoked sausage instead. Extremely intense with the Andouille sausage.
So good! I used good quality louisiana sausage and the consensus was not to change anything!
yumm...
I've made this twice already and I just love it. I thought the heat was very mild, but noticable enough to compliment the sour taste of the cider vinegar. I just had to come back and thank you for the recipe. I'm a big soup fan and this is definitely going in the regular rotation.
This has become one of my family's staple recipes! I like to use Chorizo instead of Andouille. But, everything else is the same. Thanks for a great soup recipe :)