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Gallery Black-Eyed Peas with Escarole, Potatoes, and Turkey Sausage Credit: Earl Carter Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/2 pound black-eyed peas (1 1/4 cups), picked over and rinsed 1 large onion, finely chopped Two 14 1/2-ounce cans low-sodium chicken broth, or homemade, skimmed of fat 2 cups water 1 pound small white or red potatoes 2 pounds turkey sausage 1 1/2 tablespoons unsalted butter 3 garlic cloves, minced 1 1/4 pound head escarole, trimmed and coarsely chopped 1/4 teaspoon coarse salt Freshly ground pepper
Cook’s Notes The black-eyed peas need to soak for at least 6 hours, so plan accordingly. Look for turkey sausage made with all-white meat.
Gallery Black-Eyed Peas with Escarole, Potatoes, and Turkey Sausage Credit: Earl Carter
Recipe Summary Servings: 6
Gallery
Black-Eyed Peas with Escarole, Potatoes, and Turkey Sausage Credit: Earl Carter
Black-Eyed Peas with Escarole, Potatoes, and Turkey Sausage
Credit: Earl Carter
Black-Eyed Peas with Escarole, Potatoes, and Turkey Sausage
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/2 pound black-eyed peas (1 1/4 cups), picked over and rinsed 1 large onion, finely chopped Two 14 1/2-ounce cans low-sodium chicken broth, or homemade, skimmed of fat 2 cups water 1 pound small white or red potatoes 2 pounds turkey sausage 1 1/2 tablespoons unsalted butter 3 garlic cloves, minced 1 1/4 pound head escarole, trimmed and coarsely chopped 1/4 teaspoon coarse salt Freshly ground pepper
Directions
Place the peas in a large stockpot, and pour enough water to cover by 2 inches. Soak for at least 6 hours or overnight. Drain and rinse, and return to the pot. Add the onion, broth, and water; bring to a boil, reduce the heat, and simmer until peas are tender, about 30 minutes.
Meanwhile, place potatoes in a medium saucepan, and add cold water to cover by 1 inch. Simmer until potatoes are tender, about 25 minutes. Drain and let cool, and cut into quarters.
In a grill pan or under a broiler, cook the sausage, turning occasionally, until nicely browned and cooked through, 12 to 15 minutes. Cut into 2-inch pieces.
Melt butter in a large nonstick skillet over medium heat. Add garlic, and cook until golden. Add escarole; cook, stirring until tender, 8 to 10 minutes.
Add potatoes and escarole to black-eyed peas, and cook over medium heat until mixture returns to a simmer. Divide among six shallow soup bowls, and arrange sausage links on top. Season with the salt and pepper.
Cook’s Notes The black-eyed peas need to soak for at least 6 hours, so plan accordingly. Look for turkey sausage made with all-white meat.
Cook’s Notes
The black-eyed peas need to soak for at least 6 hours, so plan accordingly. Look for turkey sausage made with all-white meat.
Reviews
Add Rating & Review 6 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 6 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Black-Eyed Peas with Escarole, Potatoes, and Turkey Sausage
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Black-Eyed Peas with Escarole, Potatoes, and Turkey Sausage
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
