A hearty and flavorful stew featuring collard greens and beans, perfect for a comforting meal.
Heat a drizzle of oil in a dutch oven over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the sliced turkey sausage, diced onion, and chopped green pepper to the pot. Cook until the vegetables are softened and the sausage is browned.
Stir occasionally to ensure even cooking and prevent burning.
Pour in the chicken broth and bring to a gentle boil.
Scrape the bottom of the pot to release any browned bits for added flavor.
Stir in the collard greens, black-eyed peas, ground pepper, and hot sauce. Reduce the heat to low and cover the pot.
Taste the broth and adjust the seasoning as needed before covering.
Simmer the stew for 30 minutes, stirring occasionally, until the greens are tender and the flavors are well combined.
Stir gently to avoid breaking the beans.
Serve the stew hot, garnished with a sprinkle of fresh herbs if desired.
Pair with crusty bread or rice for a complete meal.
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