Recipe of the Week - Black-Eyed Peas with Leftover Ham, Collard Greens and Cabbage

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Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a great stew to ring in the new year!!

INGREDIENTS

  • 1 Tbsp olive oil

  • 1 leftover ham bone plus 2 cups diced ham, 10 oz

  • 2 medium yellow onions, chopped

  • 3 stalks celery, chopped

  • 1 tsp kosher salt

  • 7 cloves garlic, minced

  • 2 cups low-sodium chicken stock or water

  • 1 small head cabbage, 1 1/2 lb, chopped

  • 1 bunch collard greens, stemmed and chopped (12 oz stemmed)

  • 1 ½ tsp freshly ground black pepper

  • ¼ tsp cayenne pepper, optional

  • 2 15-oz cans black-eyed peas, drained and rinsed

INSTRUCTIONS

  • In a heavy-bottomed pot or Dutch oven, heat the oil over medium.

  • Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.

  • Add the garlic and saute for another minute, just until fragrant.

  • Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.

  • Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.

  • Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.

  • Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.

  • Remove the bone.

Nutrition Information

  • Serving Size: 1 3/4 Cup

  • Calories: 320k

  • Carbohydrates: 50g

  • Protein: 19g

  • Fat: 6g

  • Saturated Fat: 1.5g

  • Cholesterol: 25mg

  • Sodium: 752.5mg

  • Fiber: 13.5g

  • Sugar: 14.5g