Black-Eyed Pea Skillet with Kielbasa and Spinach

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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