Ingredients
1 cup dried black-eyed peas
1 medium onion chopped
2 cloves diced garlic
1/2 fresh jalapeño
2 ribs celery
1 bay leaf
1 teaspoon coriander
1 3/4 cup chicken stock
12 ounces andouille sausage
2 cups kale or mustard greens
1/3 cup blackstrap molasses or brown sugar
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons butter
.5 teaspoon cayenne
Preparation
Chop onion and garlic
Deseed and dice one half of the jalapeno
Slice the ribs of celery down the center and then cut into 1/2 inch pieces
Heat the oil in a 3 quart pan
Add the onions, garlic, pepper, and celery. Saute until the onions are browned
Add the peas, broth, coriander and bay leaf to the pan. Bring to a boil.
Simmer, covered, for 20 minutes or until the peas are soft. Add more broth if necessary.
Slice the sausage lengthwise and cut into 1/2 in slices
Saute the sausage in a skillet with the butter until brown.
Add the kale and cook until wilted
Mix together the soy sauce and the molasses in a separate bowl.
When the peas are done, add the cooked sausage and kale to the peas.
Add the soy sauce and molasses to the peas as well.
Simmer uncovered until the sauce is the consistency of baked beans
