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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Black-Eyed Pea and Collard Green Stew Recipe

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This recipe for Black-Eyed Pea and Collard Green Stew is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c low sodium vegetable broth,
8 c (about one bundle) chopped collard greens,
1 (14.5oz) can organic no salt added diced tomatoes,
12 oz (about 2 c) red potatoes (cut into one inch pieces),
1 (15.5oz) can black-eyed peas (rinsed and drained).
Directions:
Directions:
Bring broth and two cups of water to a boil in a large saucepan or Dutch oven. Add collard greens. Cover and simmer for approx. 15 minutes.

Add tomatoes, potatoes, and return to simmer approx. 10-12 minutes until potatoes are tender. Stir in peas and simmer until heated through.

Salt and pepper to taste.
Personal Notes:
Personal Notes:
For a non-vegetarian dish, substitute chicken broth for vegetable broth and add cooked diced chicken breast. (brown chicken in olive oil, dice, and add to stew)

 

 

 

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