Sausage, Rice and Black-eyed Peas - Dutch Oven
By lindaauman
Collard greens are usually slow-cooked over a long period of time however when they are sliced thinly and cooked with the rice, they are tender as can be and melt in your mouth delicious. Just a quick tip, when you are cutting the greens, roll the tightly packed leaves together like a cigar and slice them cross-wise, it's called a chiffonade and will make your life a whole lot easier.
If you're a vegetarian, use vegetable broth, omit the sausage and add a second can of black-eyed peas. This really is an excellent recipe and a wonderful combination of flavors steeped in history and tradition. If you can't venture outside to make this in your dutch oven, try it on your stove top.
Ingredients
- 3 Tblsp cooking oil
- 1 onion, chopped
- 4 scallions, white bulbs sliced and green tops cut into 1/2 inch pieces
- 1 large stalk of celery, minced
- 1/2 lb collard greens, tough stems removed, leaves washed well and shredded
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1/2 lb kielbasa or other smoked sausage, cut crosswise into 1/2 inch slices
- 1 15 oz can black-eyed peas, rinsed and drained
- 1 1/2 cups long-grain rice
- 3 cups canned low-sodium chicken broth or homemade stock
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Details
Adapted from everydaydutchoven.com
Preparation
Step 1
Lightly oil or spray dutch oven.
On med-high heat, saute onions, celery and scallion bulbs in oil, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the collard greens, salt, black pepper and cayenne and cook, stirring, until the greens wilt, about 1 minute.
Add the sausage, black-eyed peas and rice; cook, stirring for 30 minutes or until rice is well coated.
Stir in the broth.
Cover and simmer for 25-30 minutes or until all liquid is absorbed.
Remove from the heat and stir in the scallion tops.
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