Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille Recipe

Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille Recipe
16 Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces andouille sausage, cut into 1/4-inch slices
  • 6 ounces salt pork or slab bacon, cut into 1/2-inch lardons
  • 1 large leek, white and pale green parts only, finely chopped (about 1 1/2 cups)
  • 1 large onion, finely chopped (about 1 1/2 cups)
  • 2 stalks celery, finely diced (about 1 cup)
  • 1 large green bell pepper, finely chopped (about 1 cup)
  • 1 jalapeño pepper, minced
  • 1/2 teaspoon red pepper flakes
  • 3 medium cloves garlic, thinly sliced
  • 1 bunch kale, stems removed, leaves roughly chopped, (about 3 quarts packed leaves)
  • 1 pound dried black-eyed peas
  • 2 quarts homemade or store-bought low-sodium chicken stock
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • 1/3 cup apple cider vinegar
Nutrition
593
30% daily value
6 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

68% 44

Saturated

75% 15

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 6

Carbs

11% 32

Carbs (net)

- 25

Fiber

29% 7

Sugars

- 7

Sugars, added

- 0

Protein

39% 20

Cholesterol

19% 57

Sodium

64% 1535

Calcium

21% 206

Magnesium

20% 84

Potassium

24% 1106

Iron

19% 3

Zinc

22% 2

Phosphorus

40% 283

Vitamin A

25% 222

Vitamin C

77% 70

Thiamin (B1)

28% 0

Riboflavin (B2)

28% 0

Niacin (B3)

52% 8

Vitamin B6

37% 0

Folate equivalent (total)

50% 200

Folate (food)

- 200

Folic acid

- 0

Vitamin B12

30% 1

Vitamin D

5% 1

Vitamin E

9% 1

Vitamin K

203% 243
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