Southern Greens and Beans with Ham Stew with lean ham, a dash of liquid smoke and black eyed peas for a hearty Southern stew.
1 teaspoon oil
1 medium yellow onion, diced
1/2 teaspoon black pepper
1 8-ounce package 97 percent fat free, thick sliced ham, sliced into thin strips
6 cups water
1/4 teaspoon liquid smoke
12 ounces quick cooking, refrigerated black-eyed peas (find them in the produce section)
Heat oil in a large pot. Add onion, black pepper, and ham, and saute for 8 to 10 minutes on medium heat, until onion is golden brown.
Meanwhile, rinse collard greens and remove stems; bunch them and cut them into thin strips.
Add water and liquid smoke to onion and ham, turn heat to medium-high, and bring to a boil (a light broth should develop).
Add black-eyed peas, turn heat to medium, and continue cooking at a gentle boil for 6 minutes. Add collard green strips, cover, and continue boiling for 7 more minutes. Serve with cornbread.
This is an official 5 a Day recipe, and provides 6 people with about 1-1/2 servings of vegetables each.
Recipe makes 6 servings.
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