Sausage Kale Black-Eyed Pea Stew

This recipe is certainly a candidate for comfort food.  Super easy to make and delicious.

Ingredients

—4 Links Queen City Sausage Smoked Sausage.  Sliced

—32 OZ Chicken stock

—2 Cans 14.5 OZ EA: Fire roasted diced tomatoes

—2 Cups Dried black-eyed peas.  Rinsed

—1 Bunch of kale.  Remove stems.  Roughly chopped

—4 Slices of bacon.  Chopped

—1 Medium onion

—1/2 TSP Crushed red peppers

—Sal and pepper

—4 Garlic cloves.  Minced

—1 TBLS Olive oil

Directions

1. Dutch oven.  Medium-low.  Add oil.  Add bacon.  Cook until bacon is almost done and add the sausages to brown.  Remove and set aside

2. Add onions to the pot and grease.  Cook until soft

3. Add the chicken stock, tomatoes, and black-eyed peas

4. Bring to a boil and reduce to a simmer.  Cover partially and cook for about 90 minutes or until the peas are softened. Stir occasionally

5. Add in the garlic, salt, pepper, and crushed red peppers

6. Add in the sausages and bacon

7. Slowly add in the kale to wilt and serve