Ingredients:

  • 1 tbsp (15 ml) extra virgin olive oil
  • 8 oz (225g) smoked andouille sausage
  • 1 large (150g) yellow onion
  • 1 (120g) green bell pepper
  • 2 stalks (100g) celery
  • 4 cloves garlic
  • 30 oz (850g) canned black eyed peas
  • 4 cups (950 ml) low sodium chicken stock
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2g) dried thyme
  • 1 bay leaf
  • 4 cups (200g) fresh collard greens
  • 1 tbsp (15 ml) apple cider vinegar
  • 1/2 tsp red pepper flakes

Instructions:

  1. Prep the aromatics. Dice your onion, pepper, and celery into uniform pieces. Note: Consistent sizing means they'll all soften at the same time.
  2. Sizzle the sausage. Heat the olive oil in your pot over medium high heat and add the 225g of sliced andouille. Cook 5 minutes until edges are browned and crispy.
  3. Sauté the trinity. Add the onion, bell pepper, and celery to the sausage fat. Sauté 6 minutes until the onions are translucent and shimmering.
  4. Bloom the spices. Stir in the minced garlic, smoked paprika, thyme, and red pepper flakes. Cook 1 minute until the kitchen smells like a dream.
  5. Deglaze the pot. Pour in about half a cup of the chicken stock. Scrape the bottom vigorously to release the browned bits.
  6. Add the bulk. Tip in the 850g of rinsed black eyed peas and the remaining 950ml of chicken stock. Add the bay leaf.
  7. Simmer the base. Bring the mixture to a boil, then reduce heat to low. Simmer 15 minutes to allow the flavors to marry.
  8. Incorporate the greens. Stir in the 200g of chopped collard ribbons. They will look like a lot, but they’ll wilt down quickly.
  9. The final stretch. Cover and simmer for another 20 minutes. Cook until the greens are silky and the peas are tender.
  10. The finishing touch. Remove from heat and stir in the apple cider vinegar. Season with salt and freshly cracked black pepper.