In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced smoked sausage and cook until nicely browned on all sides, about 5-7 minutes. Once browned, remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
1 tablespoon olive oil, 1 pound smoked sausage
Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
1 large yellow onion, 2 carrots, 2 celery stalks
Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits – this adds a lot of flavor! Add the diced tomatoes (undrained) and the rinsed and drained black-eyed peas.
4 cups chicken broth, 1 (14.5-ounce) can diced tomatoes, 2 (15-ounce) cans black-eyed peas
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes. This allows the flavors to meld and the vegetables to become tender.
Stir the cooked sausage back into the pot. Add the chopped kale in batches, stirring until it wilts down into the stew. Continue to simmer for another 5-7 minutes, uncovered, until the kale is tender but still has a bit of bite.
1 pound smoked sausage, 1 bunch kale
Taste the Black-Eyed Pea Stew Sausage Kale and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot, garnished with fresh parsley or cilantro, a dash of hot sauce, or a squeeze of lemon if desired.
Salt and freshly ground black pepper, Fresh parsley or cilantro, a dash hot sauce, a squeeze lemon
