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
Preparation
Instructions on Serious Eats
Nutrition
889
44%
daily value
servings
Fat
102% 66Saturated
112% 22Trans
- 0Monounsaturated
- 30Polyunsaturated
- 9Carbs
16% 48Carbs (net)
- 37Fiber
44% 11Sugars
- 10Sugars, added
- 0Protein
59% 29Cholesterol
29% 86Sodium
96% 2302Calcium
31% 309Magnesium
30% 126Potassium
35% 1659Iron
28% 5Zinc
33% 4Phosphorus
61% 425Vitamin A
37% 334Vitamin C
116% 104Thiamin (B1)
43% 1Riboflavin (B2)
42% 1Niacin (B3)
78% 12Vitamin B6
55% 1Folate equivalent (total)
75% 300Folate (food)
- 300Folic acid
- 0Vitamin B12
46% 1Vitamin D
7% 1Vitamin E
13% 2Vitamin K
304% 365
Comments