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
593
30%
daily value
servings
Fat
68% 44Saturated
75% 15Trans
- 0Monounsaturated
- 20Polyunsaturated
- 6Carbs
11% 32Carbs (net)
- 25Fiber
29% 7Sugars
- 7Sugars, added
- 0Protein
39% 20Cholesterol
19% 57Sodium
64% 1535Calcium
21% 206Magnesium
20% 84Potassium
24% 1106Iron
19% 3Zinc
22% 2Phosphorus
40% 283Vitamin A
25% 222Vitamin C
77% 70Thiamin (B1)
28% 0Riboflavin (B2)
28% 0Niacin (B3)
52% 8Vitamin B6
37% 0Folate equivalent (total)
50% 200Folate (food)
- 200Folic acid
- 0Vitamin B12
30% 1Vitamin D
5% 1Vitamin E
9% 1Vitamin K
203% 243
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