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Collard 'n' Black-eyed Pea Stew

Collard 'n' Black-eyed Pea Stew

Southern Living JANUARY 2004

  • Yield: Makes 6 to 8 servings

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

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

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.

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Collard 'n' Black-eyed Pea Stew recipe

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