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Sausage, Kale & Shrimp with Black-Eyed Peas

2
Points®
Total Time
4 hr 58 min
Prep
18 min
Cook
4 hr 40 min
Serves
6
Difficulty
Easy
In less than 20 minutes this simple slow-cooker recipe is ready for a long cook, making it ideal to start before work or early on a weekend morning. The six hearty servings are a perfect combination of tender kale, rich black-eyed peas and a herbaceous tomato broth flavored with turkey sausage and delicate shrimp. Cooking the shrimp from raw at the end helps infuse their delicious flavor into the dish. Serve in bowls over brown rice or alone as more of a stew with a simple green salad. Try a spicy Italian sausage to amp the heat or sub a meatless sausage for a pescatarian main. Try garnishing each dish with a light dollop of sour cream and some smaller oregano leaves.

Ingredients

Olive oil

1 tsp, extra-virgin

Uncooked turkey sausage

½ pound(s), Italian,casings removed

Vidalia onion

1 medium, chopped

Garlic

3 clove(s), minced

Canned crushed tomatoes

14½ oz

Paprika

1 Tbsp

Crushed red pepper flakes

½ tsp

Kale

1 bunch(es), trimmed and coarsely chopped

Canned black eye peas

15 oz, drained and rinsed

Uncooked shrimp

1 pound(s), large, peeled and deveined

Roasted red peppers (packed in water)

½ cup(s), drained and sliced

Fresh oregano

1 Tbsp, chopped, or 1 teaspoon dried

Instructions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, onion, and garlic; cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Add the tomatoes, paprika, and crushed red pepper; bring to a boil, stirring to scrape up the browned bits from the skillet.
  2. Put the sausage mixture in a 5–6-quart slow cooker. Add the kale and black-eyed peas; mix well. Cover and cook until the kale is tender, 3–4 hours on high or 6–8 hours on low.
  3. Add the shrimp, roasted red peppers, and oregano; mix well. Cover and cook on high until the shrimp are just opaque in the center, about 30 minutes. Yields generous 1 cup per serving.

Notes

Kale, a member of the cabbage family and very nutritious, stands up well to long, slow cooking. To prepare kale, trim away the stems and tough center ribs, then rinse the kale well to remove any grit before chopping.

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