Food and Recipes Dish Soup Sausage And Black-Eyed Pea Soup With Greens 4.5 (2) 1 Review A new way to eat your peas and greens. By Elizabeth Mervosh Elizabeth Mervosh Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago. Southern Living's editorial guidelines Published on December 12, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley Active Time: 1 hr 25 mins Total Time: 1 hr 25 mins Servings: 8 Despite the heartier ingredients like sausage and collard greens, this soup tastes wonderfully bright. The earthiness of the black-eyed peas and collards perfectly contrasts the fragrant rosemary and lemon. For heat, we add a 1/2 teaspoon of crushed red pepper, but if that’s not spicy enough for you, feel free to garnish the soup with more. To make the soup more of a stew, you can mash some of the black-eyed peas with a wooden spoon before adding them to the Dutch oven. To make ahead or preserve the leftovers, simply let the soup cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. Gently reheat the soup on the stovetop when you’re ready to serve. And if you don’t get around to making this comforting soup before Christmas, prepare it on New Year’s Day to bring you good luck. Ingredients 3 Tbsp. olive oil 1 1/2 lb. sweet Italian pork sausage 1 medium-size yellow onion, thinly sliced (2 cups) 6 garlic cloves, thinly sliced (about 3 Tbsp.) 1 tsp. kosher salt 1 Tbsp. finely chopped fresh rosemary 2 tsp. grated lemon zest (from 1 lemon) 1/2 tsp. crushed red pepper, plus more for garnish 1/4 cup dry white wine 1 large bunch fresh collard greens, stemmed and chopped (8 packed cups) 2 (15 1/2-oz.) cans black-eyed peas, drained and rinsed 6 cups lower-sodium chicken broth Grated Parmesan cheese Directions Heat oil in a large Dutch oven over medium-high. Break sausage into large clumps, and add to Dutch oven. Cook, undisturbed, until bottom side is browned, 3 to 4 minutes. Cook over medium-high, breaking up sausage into smaller pieces using a wooden spoon and stirring constantly, until cooked through, about 3 minutes. Add onion, garlic, and salt; cook, stirring often, until softened, about 6 minutes. Add rosemary, lemon zest, and crushed red pepper, and cook, stirring constantly, until fragrant, about 30 seconds. Add wine, and cook over medium-high, stirring often, until mostly evaporated, about 2 minutes. Stir collard greens, black-eyed peas, and chicken broth into mixture in Dutch oven. Bring to a vigorous simmer over high. Reduce heat to medium, and simmer, stirring occasionally, until flavors meld and greens are tender but still have a bite, 40 to 45 minutes. Divide soup evenly among 8 bowls, and garnish with additional crushed red pepper; sprinkle with cheese. Rate It Print