Couscous with Smoked Sausage, Collard Greens and Black Eyed Peas
Get all your good luck and money for the coming year in one easy to make dish! You can do the traditional routine and serve this with cornbread muffins. Our new twist includes serving this over rice or couscous.
Cooks note-you can easily do this recipe with canned peas and greens or frozen peas and greens. The cooking time of 1 and one half hour would be eliminated and you would just need to cook the sausage a bit longer (10 minutes or so) at the beginning.
In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas, greens and garlic. Bring the liquid up to a boil and then reduced to a simmer and cook for 1 1/2 hours, or until the peas and greens are tender. Spoon the mixture over freshly cooked rice or pasta if desired. Garnish with green onions.
Noon Cooking - December 28, 2009