I’ve been cooking with collard greens a lot lately, and now I’ve paired them with black eyed peas for a healthy stew recipe that feels anything but “light.” If you aren’t familiar with black eyed peas or collard greens, this is a great way to try them because there is plenty of chicken and chicken sausage in the recipe to add flavor.
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For 5-6 servings:
1/2 14 ounce package chicken sausage, chopped
1 teaspoon thyme
1 lb rotisserie chicken, broken into bitesize pieces
1 medium onion, diced
5 cloves garlic, minced
1 1/2 32 ounce container chicken broth – depending on how brothy you like it, liquid should cover all ingredients (low-sodium optional)
1 giant collard greens stalk, chopped, trimmed of tough excess stems
1 tbsp salt
1 tbsp pepper
1/2 Tbsp coconut oil or olive oil
1 15 ounce can rinsed and drained black eyed peas
1 15 ounce can diced tomatoes
Optional garnish: hot sauce, creole or cajun seasoning, green onion, turkey bacon
Serving option: Pour stew over 1 cup brown rice
- In a large skillet on high heat add oil and gradually add in onion. Saute until the onion browns lightly and add to large stockpot for stew.
- Brown chicken sausage, add to stockpot.
- Reduce heat to medium and gradually add collard greens to saute pan and wilt, careful not to burn. Add some chicken stock to speed up the process. Transfer to stockpot.
- Briefly saute garlic until fragrant and transfer to stockpot.
- Pour remaining ingredients into stockpot.
- Simmer on low heat at least 5 hours, mash a few peas into the side of the pot for a creamier consistency. Better the next day!
About the Blogger:
Shannon Gagnon is the healthy recipe developer, food stylist and food photographer behind Crawfish & Crunches. She often shares health tips and southern recipes that she turns slightly healthier. On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.”
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