"A hearty, flavorful Southern dish that brings together tender blackeye peas, smoky sausage, and savory collard greens. Perfect for a comforting dinner or a New Year’s tradition!"
Ingredients
1 tablespoon olive oil
1 lb smoked sausage, sliced into rounds
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15 oz) can blackeye peas, drained and rinsed (or 2 cups cooked blackeye peas)
1 bunch fresh collard greens, stems removed and leaves chopped
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper(optional, for heat)
1/2 teaspoon dried thyme
Salt and black pepper, to taste
1/4 cup apple cider vinegar(optional, for added tang)
Instructions
Step 1: Cook the Sausage
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced smoked sausage and cook for 4–5 minutes, stirring occasionally, until browned. Remove the sausage and set aside.
