"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black-Eyed Pea and Collard Green Stew Recipe

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This recipe for Black-Eyed Pea and Collard Green Stew, by , is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Helmers
Added: Wednesday, April 1, 2009

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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