Black-Eyed Pea Stew with Fried Bread and Salsa Verde

Name: Black-Eyed Pea Stew with Fried Bread and Salsa Verde
Yield: 10–12 servings
Ingredients: 1 cup olive oil, divided, plus more for frying (about 3 tablespoons); 1 pound hot Italian sausage, casings removed; 10 garlic cloves, 8 smashed, 2 grated; 2 medium onions, chopped; 1 head of celery, exterior ribs and heart separated, chopped; plus tender leaves, chopped; 1 teaspoon crushed red pepper flakes; Kosher salt, freshly ground pepper; 2 bunches of curly kale, center ribs and stems removed, leaves torn into bite-sized pieces; 1 pound dried black-eyed peas, soaked overnight, drained; 1 8-ounce piece Parmesan, with rind attached; Zest and juice of 1 lemon; ½ cup parsley, finely chopped; 10 slices crusty country or sourdough bread

By Amiel Stanek

March 22, 2017

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Alex Lau

If you don’t want or didn’t have time to soak the black-eyed peas overnight, simply power-soak them. Place the beans in a medium saucepan and add water to cover. Bring to a boil over high heat, cover, then turn heat off. Let them sit for 45 minutes to an hour, then drain and proceed with recipe. This is the main event in the $50 dinner party. See the rest of the menu and step-by-step photos here.

Recipe notes

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