Ingredients

The following ingredients have 10 Servings
  • 4 15.5-ounce cans black-eyed peas, drained and rinsed
  • 4 cups chicken broth
  • 1 13.5-ounce package smoked turkey sausage, keep whole
  • 1 14.5-ounce can diced petite tomatoes with diced green chilies
  • 1 medium onion, chopped (about 3/4 cup)
  • 1 bunch collard greens, rinsed, chopped, and ribbed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon bacon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups cooked quinoa or brown or white rice

Instruction

  • Empty the cans of black-eyed peas into a colander and place them in the sink. Drain and rinse until the water runs clear.
  • Place black-eyed peas, chicken broth, and turkey sausage in the six-quart slow cooker.
  • Stir in tomatoes with chilies, chopped onion, and collard greens.
  • Add sea salt, bacon salt, and black pepper. Stir thoroughly.
  • Cover and cook on low for 8-10 hours until sausage is cooked through.
  • Serve over quinoa or rice.