Sausage, Kale, and Shrimp with Black-Eyed Peas

Smartpoints value per serving
Total Time
4 hr 58 min
18 min
4 hr 40 min
A dollop of sour cream with a few slivers of fresh oregano makes a lovely garnish for this dish.


olive oil

1 tsp, extra-virgin

uncooked turkey sausage(s)

½ pound(s), Italian,casings removed

uncooked vidalia onion(s)

1 medium, chopped

garlic clove(s)

3 medium clove(s), minced

canned crushed tomatoes

14½ oz


1 Tbsp

crushed red pepper flakes

½ tsp

uncooked kale

1 pound(s), 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


  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.


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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