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Sausage, Kale, and Shrimp with Black-Eyed Peas (VG)

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1 tsp olive oil, extra-virgin
  • 1/2 pound(s) uncooked turkey sausage(s), Italian,casings removed
  • 1 medium uncooked vidalia onion(s), chopped
  • 3 clove(s) (medium) garlic clove(s), minced
  • 14 1/2 oz canned crushed tomatoes
  • 1 Tbsp paprika
  • 1/2 tsp crushed red pepper flakes
  • 1 pound(s) uncooked kale, trimmed and coarsely chopped
  • 15 oz cooked black eyed peas, canned, drained and rinsed
  • 1 pound(s) uncooked shrimp, large, peeled and deveined
  • 1/2 cup(s) roasted red peppers (packed in water), drained and sliced
  • 1 Tbsp fresh oregano, chopped, or 1 teaspoon dried

Details

Preparation

Step 1

Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, onion, and garlic; cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Add the tomatoes, paprika, and crushed red pepper; bring to a boil, stirring to scrape up the browned bits from the skillet.

Put the sausage mixture in a 5–6-quart slow cooker. Add the kale and black-eyed peas; mix well. Cover and cook until the kale is tender, 3–4 hours on high or 6–8 hours on low.

Add the shrimp, roasted red peppers, and oregano; mix well. Cover and cook on high until the shrimp are just opaque in the center, about 30 minutes. Yields generous 1 cup per serving.

Notes

Kale, a member of the cabbage family and very nutritious, stands up well to long, slow cooking. To prepare kale, trim away the stems and tough center ribs, then rinse the kale well to remove any grit before chopping For each serving, 2 tablespoons of reduced-fat sour cream will up the PointsPlus™ value by 1.

7 PointsPlus Value

Prep time: 18 min
Cook time: 280 min

Serves: 6

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