New Years Black Eyed Pea Sausage Kale Dip Recipes

Steps:

• In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.

Steps:

• Pull the kale leaves from the tough stems.
• Discard the stems and tear or chop the leaves into small (1 inch pieces).
• In a large pot, boil about 2 inches of water, then add the kale.
• Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes).
• Drain (reserve the stock for soup, if desired).
• In a large skillet, combine the oil and onion.
• Saute until onion is clear.
• Add the garlic.
• Cook the onion and garlic over low heat, stirring, about 2 minutes.
• Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).
• Add the kale and stir to blend over low heat.
• Add the vinegar just before serving.

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.
• Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.
• Cook on Low until black-eyed peas are tender, about 16 hours.