Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add 3 tbsp flour to Dutch oven, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
Bring mixture to a boil, and add onion, bell pepper, and celery mix and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.
Note: We tested with Swanson 100% Natural Chicken Broth.
I made this, I substituted northern beans instead of blacked eyed peas and I added 1 can of roasted chopped tomatoes . And served it with home made Mac and cheese. It was very good southern comfort food. Loved it !
This was in SL's 50th anniversary issue, and
looked quite good so decided to give it a try. I used fresh collards, and fresh
onions/bell/celery. I also omitted the oil and just sprayed my dutch oven
w/ non-stick spray. There is enough moisture in the ham that you don't need
the oil for moisture, and ham in a good dutch oven shouldn't stick. I thought the sauce was a tad thin, so I added a little
bit of Roux flour (browned, finely milled flour). This gave it a nice, deep
flavor. Also used a cornmeal mix that has no sugar which was a nice find, b/c we
don't like cornbread sweet. Anyway, everyone love it, including the piano
teacher who could smell it cooking during a lesson and asked for a few
bites!. Next time: I think it would make more sense to brown the
ham, then add the onions/bell/celery - get
those good and brown - before adding the flour and liquid. Overall, this was a
nice change and delicious.
My family loves this. We are southerners, so we don't like our cornbread too sweet. I make my own cornbread recipe to top it with and it turns out great! Good just like it is, or with a little pepper sauce on it. A meal in itself.
My daughter dubbed it "soul food pot pie." I did sub fresh collard greens for the frozen and smoked turkey leg meat for the ham (of course it did have to simmer longer to get the greens & turkey tender enough; about 45 min.-1 hr.). The only other thing I would change is to make the cornbread topping a little sweeter. I served it with spicy oven-fried chicken drumettes. I didn't make the Pimiento-Cheese Corn Sticks (corn bread topping is enogh bread). Great recipe!
I have fixed this several times, always to rave reviews. I even made it for the in-laws, and they loved it! I serve this with the pimento cheese corn sticks and apple cider vinegar. The vinegar really gives it a finished flavor.