Categories: Vegetables-beans & peas

Ingredients

• 2 Tbsp. olive oil
• 1 tsp. thyme, divided
• 1 large onion, chopped
• 2 slices bacon, chopped
• 4 garlic cloves, minced
• 1 tsp. salt, divided
• 1 large bunch turnip greens, chopped
• 4 cups reduced-sodium chicken broth, divided
• 1 Tbsp. balsamic vinegar
• 6 cups frozen black-eyed peas
• (about 2 1/2 lbs. )
• 1 (16 oz.) can diced tomatoes
• 12 oz. smoked beef kielbasa, sliced
• 2 cups water (about)

Directions

1. Heat a medium stockpot over high heat. Add olive oil, 1/2 tsp. thyme, red pepper flakes and black pepper. Add onion and bacon and sauté until onion is tender. Add garlic and 1/2 tsp. salt. Cook about 1 minute. Add greens a little at a time, cooking until wilted. Add 1/2 cup chicken broth. Once the greens are cooked down, add balsamic vinegar and sugar. Cover and simmer 5 minutes.

2. Gently stir in peas, 3 1/2 cups chicken broth, 1/2 tsp. thyme, 1/2 tsp. salt and black pepper, stir well. Pout in greens with cooking liquid (pot likker). Fold in kielbasa. Cover and simmer over low heat until liquid ia reduced by one-third, about 45 minutes. Uncover and continue to simmer until desired consistency is reached.

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