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Black-Eyed Peas with Escarole, Potatoes, and Turkey Sausage


A Southern-style stew of black-eyed peas, escarole, potatoes, and lean turkey sausage is not only nutritious but especially gratifying on a chilly evening.

  • Servings: 6

Photography: Earl Carter

Source: Martha Stewart Living, February 2002


  • 1/2 pound black-eyed peas (1 1/4 cups), picked over and rinsed
  • 1 large onion, finely chopped
  • Two 14 1/2-ounce cans low-sodium chicken broth, or homemade, skimmed of fat
  • 2 cups water
  • 1 pound small white or red potatoes
  • 2 pounds turkey sausage
  • 1 1/2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 1/4 pound head escarole, trimmed and coarsely chopped
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper


  1. Place the peas in a large stockpot, and pour enough water to cover by 2 inches. Soak for at least 6 hours or overnight. Drain and rinse, and return to the pot. Add the onion, broth, and water; bring to a boil, reduce the heat, and simmer until peas are tender, about 30 minutes.

  2. Meanwhile, place potatoes in a medium saucepan, and add cold water to cover by 1 inch. Simmer until potatoes are tender, about 25 minutes. Drain and let cool, and cut into quarters.

  3. In a grill pan or under a broiler, cook the sausage, turning occasionally, until nicely browned and cooked through, 12 to 15 minutes. Cut into 2-inch pieces.

  4. Melt butter in a large nonstick skillet over medium heat. Add garlic, and cook until golden. Add escarole; cook, stirring until tender, 8 to 10 minutes.

  5. Add potatoes and escarole to black-eyed peas, and cook over medium heat until mixture returns to a simmer. Divide among six shallow soup bowls, and arrange sausage links on top. Season with the salt and pepper.

Cook's Notes

The black-eyed peas need to soak for at least 6 hours, so plan accordingly. Look for turkey sausage made with all-white meat.

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