Collard Stew

Recipe from

Southern Living


2 cups chopped cooked ham
1 tablespoon vegetable oil
3 cups chicken broth
1 (16-ounce) packages frozen chopped collard greens
1 (16-ounce) package frozen seasoning blend
1 teaspoon sugar
1 teaspoon seasoned pepper
1 (16-ounce) can black-eyed peas, drained


Saute chopped ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add chicken broth and remaining ingredients; bring greens mixture to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.

NOTE: For testing purposes only, we used McKenzie's Seasoning Blend.


January 2002
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