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servings:

A Southern-style stew of black-eyed peas, escarole, potatoes, and lean turkey sausage is not only nutritious but especially gratifying on a chilly evening.

• 1/2 pound black-eyed peas (1 1/4 cups), picked over and rinsed
• 1 large onion, finely chopped
• Two 14 1/2-ounce cans low-sodium chicken broth, or homemade, skimmed of fat
• 2 cups water
• 1 pound small white or red potatoes
• 2 pounds turkey sausage
• 1 1/2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 1/4 pound head escarole, trimmed and coarsely chopped
• 1/4 teaspoon coarse salt
• Freshly ground pepper

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