Recipe: Black-Eyed Pea Skillet with Kielbasa and Spinach

As seen on 13 News This Morning, 7/11/13

½ lb. fully cooked kielbasa, cut into ½ inch thick pieces

1 onion, diced

Kosher salt and freshly ground black pepper, to taste

2 cloves garlic, minced

½ tsp. dried thyme

1 tsp. fresh lemon juice

2 Tbs. tomato paste

2 Tbs. red wine vinegar

1 Tbs. dark brown sugar

2 tsp. spicy brown mustard

1 bay leaf

2 - 15 oz. cans black-eyed peas, drained and rinsed

1 ½ cups fresh baby spinach leaves

Steamed brown rice, for serving

Preheat a large skillet over medium high heat; spray with nonstick spray, then brown off kielbasa pieces on both sides, approx. 3-4 minutes per side. Remove from skillet and reserve to keep warm. Add onion to skillet and season with salt and pepper, cooking until onion is softened and translucent about 5-6 minutes; add garlic and thyme and cook for 30 minutes, just until garlic is fragrant. Stir in tomato paste and cook until tomato paste begins to brown, 2-3 minutes, stirring constantly. Add 1 cup water, vinegar, sugar, mustard, bay leaf, and black-eyed peas. Return kielbasa to pan; reduce heat to medium low, cover and cook until sauce is slightly thickened, approx. 10-12 minutes. Stir in spinach and cook just until wilted. Remove and discard bay leaf. Serve over bowls of warm brown rice.

Now You're Cookin',

Chef Alli
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