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Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and Rosemary

J. Kenji López-Alt
  • minutes
  • Serves 4

INGREDIENTS

12 oz

Italian sausage, mild

2

Bay leaves

1/2 lb

Black eyed peas, dried

2

large stalks Celery

3 cloves

Garlic

1

bunch Kale

2 tbsp

Lemon

1

Onion, finely diced (about 1 cup), medium

2 tbsp

Rosemary, fresh leaves

1 1/2 qt

Chicken stock, homemade or store-bought low sodium

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Olive oil, extra-virgin