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