Collard 'n' Black-eyed Pea Stew

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.