Yield: About 4 to 6 Servings
1.) In a large cast iron Dutch oven, turn heat to medium high heat and cook sausage until browned and cooked all the way through; about 7 to 9 mins.
2.) After sausage is fully cooked, removed from Dutch oven with slotted spoon, and set aside.
3.) Add butter and olive oil to Dutch oven, and add onion, garlic, celery sauté until onions and celery soften; about 5 to 7 mins. Add carrots and cook for an additional 3 mins.
4.) Add salt, black pepper, garlic powder, crushed red pepper, San Marzano tomatoes and juice and sauté until tomatoes have broken down; about 3 to 5 mins.
5.) Add collard greens, stir and cook until wilted down; about 4 to 6 mins.
6.) Add cooked sausage, black eyed peas, thyme leaves, and rosemary & continue cooking for about another 3 to 4 mins.
7.) Cover with beef stock, add bay leaf, stir and bring to a boil, reduce to a simmer, and cook until black eyed peas are tender and soft; about 25 to 30 mins
8.) Finish by stirring in fresh chopped Italian parsley.
9.) **If needed, season to taste with salt and pepper.