Now that I have begun working in a restaurant, ironically, eating at home has become a bit of a challenge. Every night after dinner service we all sit down to a delicious family meal. This always includes a salad but the main dish can range from sausages to burgers to steak to pasta and pizza. Basically, we eat a pretty heavy meal at the end of our night. Not to say that this is unwelcome or unappreciated as we are all quite starving by that time and whatever ends up on our plates is both delicious and satisfying. However, this makes eating before my shift a bit tricky. I want to eat something healthy and light, to offset the unavoidable heaviness of my late-night dinner, while having my lunch be hearty enough that it will get me through the shift without the onset of the dreaded “hanger.”
I have had success making some awesome and exciting salad toppings such as honey and red pepper flake marinated roasted beets and carrots with walnuts and blue cheese or just some nicely roasted fall vegetables with fall spiced pumpkin seeds and a pumpkin seed oil vinaigrette. But now that the weather is changing and my desire for a warm comforting lunch is taking over, what do I do? Well, I happened to be one of my favorite food blog websites earlier in the week, Serious Eats, and I came across a recipe that looked perfect. Somewhere between a soup and stew, this one pot wonder of a recipe from J. Kenji Lopez-Alt included kale and black eyed peas as well as delightfully smoky andouille sausage and the holy trinity of aromatics: celery, onion and green bell pepper. And it makes a lot of soup! Perfect for a weekday lunch to get me through to that delicious cheeseburger or New York Pizzeria pizza waiting for me on the other side.
Andouille Sausage, Black Eyed Pea and Kale Stew
Recipe adapted from J. Kenji Lopez Alt, original can be found here: Hearty One Pot Black Eyed Pea Stew with Kale and Andouille
- 1 tablespoon extra virgin olive oil
- 12 ounces andouille sausage, thinly sliced
- 6 ounces thick cut or slab bacon, cut into lardons
- 1 large leek, whites and greens only, halved, cleaned and thinly sliced
- 1 large onion, finely diced
- 2 stalks celery, thinly sliced
- 1 large green bell pepper, finely diced
- 1 jalapeno or serrano pepper, finely minced
- 1/2 teaspoon red pepper flake
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 bunch kale, stems removes, leaves roughly chopped
- 1 pound dry black eyed peas
- 2 quarts chicken stock
- 2 bay leaves
- 1/3 cup apple cider vinegar
- salt and freshly ground black pepper
In a large pot, heat the olive oil until shimmering over medium heat. Add the sausage and bacon to the pot and cook, stirring occasionally, until browned on all sides, about 12 minutes. Add the leek, garlic, onion, celery, bell pepper and jalepeno to the pot and cook, scraping all of the brown bits off of the bottom of the pan, until softened, about 10 minutes. Stir in the spices and the kale and cover until the kale starts to soften, about 3 minutes. Uncover and cook until the kale is fully wilted, about another 5 minutes.
Add the black eyed peas, the chicken stock and the bay leaves to the pot. Add water until the beans are fully covered. Bring to a boil and reduce to a simmer, cover and cook for 45 up to an hour and 15 minutes, until the black eyed peas are fully tender. Stir in the vinegar and season to taste with salt and pepper. Serve piping hot and enjoy!
Happy Soup Season! Cheers!