Couscous with Smoked Sausage, Collard Greens and Black Eyed Peas

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.

  • 1 pound smoked sausage
  • 1 cup chopped yellow onion (1 medium)
  • 1/2 teaspoon kosher salt
  • 1 package of fresh raw Collard Greens cleaned and chopped into ribbons
  • 1/4 teaspoon cayenne
  • 4 cloves of garlic
  • 5 sprigs of fresh thyme
  • 4 bay leaves
  • 3 teaspoons finely chopped parsley
  • 8 cups chicken stock
  • 1 pound black-eyed peas
  • 1 1/2 tablespoon minced garlic
  • 1 tablespoon chopped green onions
  • 1 box plain couscous prepared according to package or cooked pasta


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