Saturday, October 22, 2011

Collard Greens, Potato, and Black-Eyed Pea Stew

I love winter greens - collards, kale - yum!  This is one of my favorite recipes featuring collard greens.


Collard Greens, Potato, and Black-Eyed Pea Stew

6 cups chicken broth
1 bunch collard greens, chopped
1 14.5-oz can diced tomatoes
4 red potatoes, cut into chunks (for most red potatoes, I cut into sixths)
1 15.5-oz can black-eyed peas, rinsed and drained


Bring broth and 2 cups water to a boil in a large saucepan over high heat.  Add collard greens, cover, and simmer for 15 minutes.  Add tomatoes and potatoes, and return to a simmer.  Cover and cook until potatoes are tender, about 15 minutes.  Add black-eyed peas and simmer until heated through, about five minutes.  Season with salt and pepper to taste.

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