1leekpale green parts only, cleaned, sliced vertically and cut into half moons
2stalks celerydiced
3carrotspeeled and sliced
1leftover ham bone or ham hock
2bay leaves
6cupswateror more
salt and pepper to taste
2clovesgarlicminced
1poundsmoked sausagesuch as kielbasa, cut into 1-2" chunks
2cupskaletough stems removed, chopped
fresh parsleychopped for garnish
hot sauceto taste
Instructions
Sort through the peas, removing any stones or foreign particles. Set aside.
In a large dutch oven or heavy pot, heat the olive oil over medium high heat and add the onions, leeks, celery and carrots, stirring occasionally, for 5-6 minutes until vegetables become tender.
Add the peas, ham bone and bay leaves and stir in the water. Bring to a boil, cover the pot, reduce heat to a simmer and cook, stirring occasionally until peas are soft and starting to split (1-2 hours).
Remove the pot from heat. Remove the ham bone to cool and discard the bay leaves. Ladle about 2 cups of peas into the bowl of a blender or food processor. Puree until smooth and add the pea puree back to the pot.
Pick any meat from the ham bone and add it back to the pot. Stir in the minced garlic and season the peas with salt and pepper to taste. Add the kale to the pot and cook, covered, over medium heat until kale is wilted, about 5-10 minutes.
Meanwhile heat a skillet over medium high heat and spray with a little vegetable spray. Add the sausage and cook until browned and crusty.
To serve, ladle the peas into a shallow bowl, top with the smoked sausage and parsley. Serve with hot sauce on the side (I like Crystal brand).