Black Eyed Pea Stew

1. 1

   Heat the canola oil in a large Dutch oven over medium heat.

2. 2

   When hot, add the chopped onion and saute until soft and translucent, about six minutes.

3. 3

   Add the garlic and saute thirty more seconds.

4. 4

   Add the chopped sausage and stir everything together.

5. 5

   Cook for another five minutes, stirring often, so that the sausage can brown a bit.

6. 6

   Then, add the veggie stock, black eyed peas, cayenne pepper, bay leaf and salt.

7. 7

   Bring to a boil, then reduce heat and simmer for fifteen minutes.

8. 8

   Add the tomatoes, collards and vinegar.

9. 9

   Simmer for another ten minutes or so until the greens have wilted and cooked down a little.

10. 10

    Serve with hot sauce and cornbread on the side.

* Per serving · 4 servings · Values may vary.