Sausage, kale, and shrimp with black-eyed peas
1 tsp, extra-virgin
Uncooked turkey sausage(s)
½ pound(s), Italian,casings removed
Uncooked vidalia onion(s)
1 medium, chopped
3 medium clove(s), minced
Canned crushed tomatoes
Crushed red pepper flakes
1 pound(s), trimmed and coarsely chopped
Canned black eye peas
15 oz, drained and rinsed
1 pound(s), large, peeled and deveined
Roasted red peppers (packed in water)
½ cup(s), drained and sliced
1 Tbsp, chopped, or 1 teaspoon dried
- 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.
- 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.
- 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.