New Year's Black-Eyed Pea, Sausage & Kale Dip
photo by Cooking Creation
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 8 ounces dried black-eyed peas
- 2 tablespoons butter
- 1⁄4 cup onion, minced
- 1 garlic clove, minced
- 3⁄4 lb ground sausage
- 1 1⁄2 cups kale, chopped
- 2 tomatoes, chopped
- 1⁄8 teaspoon cayenne pepper (to taste)
- salt, to taste
- pepper, to taste
- 6 ounces sharp cheddar cheese, shredded
directions
- ***Skip this step if using canned black-eyed peas. Soak the black-eyed peas in a large pot of water overnight, or for at least 8 hours. Rinse thoroughly. Boil the black-eyed peas in a pot of salted water until they are tender, about 30 minutes. Drain and set aside.
- Preheat oven to 325 degrees.
- Melt the butter in a large skillet over medium heat. Add the onions and cook for 3 minutes. Stir in the sausage and garlic and cook for 5 minutes. Add the kale, season with salt and pepper, and cook for 3 minutes. Stir in the cooked black-eyed peas and tomatoes, and cook for 1 minute longer. Add the cayenne pepper. Season with salt and pepper, to taste.
- Pour 1/3 of the black-eyed pea mixture in the bottom of an 8 x 8 baking dish and top with 2 ounces of cheese. Repeat two more times, ending with the cheese.
- Bake in a preheated oven uncovered for 10 minutes. Allow it to sit for 5 minutes before serving.
- Serve warm and enjoy!
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