Black-Eyed Peas, Smoked Sausages And Greens
serves 4
A quick weeknight meal which can be made using leftover black pepper greens, this dish is healthy, hearty and satisfying.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 tablespoon vegetable oil
3 cups reserved black pepper greens
1 medium onion, chopped
4 smoked sausages (12 ounces), cut in half
1 (15-ounce) can black-eyed peas, drained
2 garlic cloves, minced
1 teaspoon lemon-mustard from lemon-mustard squash
prep: 5 minutes
total: 10 minutes
large non-stick skillet
1. In a large non-stick skillet over medium-high heat, add 1 teaspoon of the oil. Add the greens when the oil is hot and stir until heated through.
2. Arrange in a ring on a serving platter. Keep warm.
3. Add the rest of the oil to the skillet and heat. Add the onion and stir until browned, about 2 minutes. Add the sausage and cook for 2 more minutes, stirring frequently until browned evenly.
4. Reduce heat to medium and stir in the black-eyed peas and garlic. Heat through, about 1 minute. Stir in the lemon mustard and mound in the center of the ring of greens.
