Description
Warm, comforting, and packed with flavor, this sausage, collard greens, and black-eyed pea soup is the perfect dish to satisfy your cravings for a hearty and wholesome meal.
Ingredients
Scale
- 1 pound of mild ground sausage or links (casings removed)
- 1 cup chopped leek or onion
- 4 cups unsalted chicken stock
- 8 ounces chopped fresh collard greens
- 1 tablespoon chopped garlic (2–3 garlic cloves)
- 1 teaspoon kosher salt
- 3/4 teaspoons black pepper
- 2 cups cooked black eyed peas(*or cooked datalink pasta)
- 1/4 cup heavy cream
Instructions
Stove Top directions:
- Cook sausage in a large skillet over medium high heat, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add leek (or onion) and cook until sausage is browned and leek (or onion) begins to soften, about 5 minutes.
- Add stock, collards, garlic, salt and pepper. Bring to a simmer, then cover and cook on medium for about 15-20 minutes to soften vegetables. Stir in the cooked black eyed peas (or cooked pasta) and heavy cream just before serving.
Crockpot Directions:
- Cook sausage in a large skillet over medium high heat, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add leek (or onion) and cook until sausage is browned and leek (or onion) begins to soften, about 5 minutes.
- Add sausage, chopped leek (or onion) and pan drippings to a crockpot. Add the stock, collards, garlic, salt, and pepper. Cover and cook on LOW until vegetables are softened and sausage is cooked through, about 4 hours. Stir in cooked black eyed peas (or cooked pasta) and heavy cream just before serving.