2 tbsp. olive oil
1/2 cup onion, chopped
1/2 celery, chopped
1/2 cup green/red bell pepper, chopped
2 16oz. cans black-eyed peas, drained
1 14-16oz. pkg. kielbasa or smoked sausage, thinly sliced
1 (14oz.) can low sodium chicken broth
1 lb. greens (kale, collards, escarole, mustard, etc, cooked
1/2 tsp. hot pepper sauce
4 garlic cloves, minced

Heat oil in a large saucepan or Dutch oven over medium heat. Sauté onions, celery, peppers and garlic (do not let garlic brown), stirring until vegetables are tender.

Stir in peas, sausages, broth, greens and hot sauce. Bring to a boil; reduce heat to a simmer. Cover and cook on low heat for 10-15 minutes.

Taste and adjust seasonings, adding salt, pepper, pinch of cayenne, etc.

Serve with biscuits or cornbread.