Ingredients Weight Measure
Olive oil 1 oz.
Spicy turkey sausage, ground 1 lb.
Onion, finely chopped 1 cup
Garlic cloves, minced 2 ea.
Red bell pepper, small dice 1 cup
Collard greens, frozen, chopped 16 oz. 1 package
Brown rice, long grain 2-1/4 cups
Chicken broth 6-3/4 cups
Black-eyed peas, frozen 16 oz. 1 package
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Thyme sprigs, fresh 2 ea.
Salt to taste
Black pepper, freshly cracked to taste


  1. Heat the oil in a large saucepan over medium heat. Add sausage. Stir to break up into pieces. Remove sausage when cooked and drain on absorbent towels. Pour off all but enough fat to slightly coat the pan. Add the onions, garlic and red peppers. Sauté over medium heat until onions are tender and golden brown. Add the collard greens and cook for an additional 2 minutes. Add the chicken broth, black-eyed peas, TABASCO® Garlic Pepper Sauce and thyme. Bring to a boil and simmer covered for about 20 minutes or until peas and rice are tender and liquid is absorbed.
  2. Fluff rice with a fork and add cooked sausage, heating thoroughly.
  3. Serve with additional TABASCO® Garlic Pepper Sauce, if desired.

Yield: 12 servings