Collard 'n' Black-eyed Pea Stew

Recipe from Southern Living

More From Southern Living


Ingredients

  • 2 cups chopped cooked ham
  • 1 tablespoon vegetable oil
  • 3 cups chicken broth
  • 1 (16-ounce) package frozen chopped collard greens
  • 1 (10-ounce) package frozen diced onion, red and green bell peppers, and celery
  • 1 teaspoon sugar
  • 1 teaspoon seasoned pepper
  • 1 (16-ounce) can black-eyed peas, drained

Preparation

  1. Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in black-eyed peas, and cook 10 more minutes
  2. Note: For testing purposes only, we used McKenzie's Seasoning Blend for frozen diced onion, red and green bell peppers, and celery. You may substitute 1 chopped onion, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 chopped celery rib.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Collard 'n' Black-eyed Pea Stew Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy