Black-eyed peas and collard greens soup with smoked sausage

Rutland , MA(Zone 5b)

The following recipe was taken from the Pillsbury Annual Recipe 2011 cookbook

1/2 pound 97 percent fat free kielbasa or smoked sausage
1 tsp extra virgin olive oil
1 medium yellow onion, chopped
1 1`/2 cups peeled, diced potato
15 ounce can black-eyed peas, rinsed
5 ounces frozen collard or turnip greens or spinach
14 ounce can reduced sodium chicken broth
1 1/4 cups water
salt to taste
ground black pepper to taste

Cut the sausage in half lengthwise, then crosswise into 1/4 inch slices. In a large pot over medium, heat the oil.

Add the sausage and cook, stirring often, until lightly browned, about 2 to 3 minutes. Add the onion and saute until softened, 3 to 4 minutes.

Add the potatoes, black eyed peas, greens or spinach, broth and water. Bring to a simmer, cover the pot and cook over low heat until the potatoes are tender, about 15 minutes. season with salt and pepper

makes 4 servings - each serving: 279 calories, 102 calories from fat

This message was edited Jan 23, 2011 7:03 AM

This message was edited Feb 28, 2011 11:55 AM

Charleston, SC(Zone 9a)

This looks very tasty, Herbie!

I've tagged it to try later. Thanks for the recipe.

Judsonia, AR(Zone 7b)

Making this either tonight or in the morning, sounds fabulous!!

Charleston, SC(Zone 9a)

Please let us know how it turns out - and which type of 'greens' you use. I would love to hear.

Judsonia, AR(Zone 7b)

I have mustard green/turnip green mix from the garden last fall so i will use that. will make it today!

Charleston, SC(Zone 9a)

Sounds fabulous. I am truly looking forward to hearing about your results. Also, and I do know that this is no small request, but if time and resources allow for this, a photo of the dish would be awesome. :-)

In the part of the country where I live, 'greens' (collards, turnip greens, mustard greens, and so on) are a big hit. We love our greens here. Although we have our own classic, southern recipe for cooking greens, recently, I've begun to enjoy trying new preparation methods with hopes of adding to my repertoire and options for enjoying this group of healthy vegetables.

When I cook a dish under discussion in a thread here in Recipes, I try to post a photo, so others can also see the results. It's not easy to do though. I usually manage to get that photo if I have left overs as this allows for more flexibility in finding time to take that photo. On the other hand, when a dish is really awesome it may get scarfed down in a single meal leaving nothing to photograph. I have definitely been there.

Hoping you enjoy your mustard/turnip green soup today!

Judsonia, AR(Zone 7b)

Eating this now, and it's fantastic, although it's alot like glorified greens, but my husband loved it. it's definitely akeeper, but I will use a fat free sausage next time as i used what was in the freezer this time and I've probably eaten 600 calories so far ha ha.

Charleston, SC(Zone 9a)

What is 'glorified greens'?

Judsonia, AR(Zone 7b)

lol, just greens with alot of extra good stuff in it, kind of like this recipe.

Plano, TX

i made wonderful "rainbow" (had bridght red/orange and yellow stems) swiss chard with a recipe my neighbor told me
first saute onions and garlic in olive oil--i added a little bacon too
then add white wine, chopped swiss chard, salt pepper and cook till tender
add lemon juice and parmasan and serve--really--really good!!

Judsonia, AR(Zone 7b)

Sounds good, I just bought some swiss chard bright lights plants to plant in the veggie garden.

Plano, TX

i think swiss chard is so pretty!!

Charleston, SC(Zone 9a)

I love chard. I used to do this great, vegetarian recipe with black-eyed peas and chard. The basic concept as I recall was to cook the peas the 'normal' way in a covered pot - seasoned with bullion, I think - and then in the last 10-15min before the peas were to be done, add the chopped, fresh chard on top of the peas so that the chard would be wilted when the peas were cooked. Finally, when done, add crushed red peppers and vinegar. Can't recall now, there may have been a T of sugar, too. The dish was quite delicious when done, much better than it sounded. I need to look that recipe up and cook it again.

I still need to try this one, too, although having heard your review, I think I may try to find a way to drain the sausage grease, perhaps by cooking the sausage before adding to dish.

Thanks for that review!

Irving, TX(Zone 8a)

Wow, that really sounds yummy! Thanks for sharing, i will have to try it sometime. I make a Sausage/Cabbage soup that is similar, but not the same.

I use the Kielbasa sausage about 3-4 lbs (sometimes i pan fry it first to get grease out and sometimes i don't)
A whole head of cabbage chopped.
2-3 potatoes

I boil the potatoes separately then dump out the potatoe water.
I put the cooked or uncooked sausage in with the cabbage and boil.
Add some garlic, salt and pepper.

I cook until it all seems just right.
Wonderful stuff!
Sandra :)

Silver Lake, OH(Zone 5b)

Hi herbie!
This recipe sounds like a similar thing I make - but I use kale from my garden. One of the most amazing combinations of flavors!

Plano, TX

had swiss chard yesterday-cooked with onion, garlic, in olive oil and a bit of balsamic vinegar and parmasan--yummers
had greens with ham peices at that roadside restaurant that i cannot remember the name of on Saturday
had spinach soup today
getting my greens i guess!

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