Prep Ahead
Sausage, Collards, and Black-Eyed Pea Soup
Parmesan Cheese Toasts
Ingredients
- ½ lb dried black-eyed peas
- 1 (12-oz) pkg fully cooked nitrite-free spicy andouille chicken sausage links (such as Applegate Organics)
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 (16-oz) bunch collard greens, trimmed and chopped
- 6 cups low-sodium chicken broth
- ½ tsp salt
- ½ tsp pepper
Instructions
- Soak peas in water overnight according to package directions; drain.
- Cook sausage in hot oil in a Dutch oven over medium heat 5 minutes or until browned; thinly slice, and return to pot. Add garlic and collards.
- Sauté 5 minutes or until collards begin to wilt; add broth, salt, pepper, and peas. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until peas are tender, adding water if needed.
Side Dish Ingredients
- 1 (16-oz) whole wheat French bread baguette, cut into ½-inch-thick slices
- 2 Tbsp olive oil
- 1 cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat broiler. Place bread on a baking sheet; drizzle with oil, and top with cheese. Broil 30 seconds to 1 minute or until cheese is melted and browned.
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