PCC Black-eyed Peas with Sausage and Kale recipe | PCC Community Markets

Ingredients

• 1/4 pound Italian sausage
• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1 teaspoon crushed garlic
• 1/2 red bell pepper, diced
• 2 bay leaves
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 1/2 cups chicken broth
• 1/2 pound russet potatoes, chopped
• 2 1/2 cups cooked black-eyed peas, drained
• 1/2 cup frozen sweet corn, thawed
• 2 tablespoons arrowroot powder
• 2 cups chopped green kale
• Cooked rice, for serving