Black-Eyed Pea Skillet with Kielbasa and Spinach

Chef Alli stirring pot
This skillet  is fast, fresh and flavorful – my family likes it when I can have dinner on the table in a flash so I love this recipe!

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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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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