Southern Sweet Potato and Smoked Sausage Stew

Ingredients

• 1 lb smoked sausage (kielbasa or andouille), sliced into half-moons
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 bunch collard greens, stemmed and chopped
• 1 can (15 oz) black-eyed peas, rinsed and drained
• 6 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp ground black pepper
• 1 tbsp Salted Perfection Simply Rosemary Finishing Salt

Instructions

1. Place a heavy-bottomed Dutch oven over medium-high heat. Add the olive oil and smoked sausage. Sear until the Maillard reaction creates a deep brown crust on the meat, about 5 to 7 minutes. This crust leaves behind a fond rich in melanoidins, which serves as the foundational flavor base of our stew.
2. Remove the sausage with a slotted spoon, leaving the rendered fat in the pot. Drop the heat to medium and add the onion, bell pepper, and celery. Sweat these down for 8 minutes to release their cellular water, which will naturally deglaze the fond from the bottom of the pot. Stir in the garlic and black pepper, cooking for 1 minute until fragrant.
3. Add the sweet potatoes, collard greens, and chicken broth. Bring the liquid to a rolling boil, then immediately reduce the heat to a low simmer. Cover and let it go for 25 minutes. The sustained moist heat breaks down the rigid cellulose in the collards, while the sweet potatoes soften and release amylose starches into the broth to thicken it naturally without any dairy.
4. Stir the seared sausage and black-eyed peas back into the pot. Simmer uncovered for another 10 minutes to marry the flavors and heat the peas through.
5. Remove the pot entirely from the heat and stir in the apple cider vinegar. This sudden hit of acid brightens the heavy, savory notes and balances the starchiness of the root vegetables.
6. Ladle the hot stew into bowls. Immediately sprinkle a generous half teaspoon of the Salted Perfection Simply Rosemary Finishing Salt over each serving. The rising steam will vaporize the volatile rosemary oils, carrying those intact piney esters straight to your olfactory receptors before the spoon even reaches your mouth. DUNZO!