Black-Eyed Peas with Leftover Ham
Ingredients
-
1
Tbsp
olive oil
-
1
unit
leftover ham bone
-
2
cups
diced ham
-
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, chopped
-
1
bunch
collard greens, stemmed and chopped
-
1 ½
tsp
freshly ground black pepper
-
¼
tsp
cayenne pepper, optional
-
2
15-oz cans
black-eyed peas, drained and rinsed
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat.
- Add chopped onions and celery with salt, cooking until onions are translucent and browned.
- Stir in minced garlic and sauté for another minute.
- Pour in chicken stock, add the ham bone, diced ham, and black-eyed peas, then bring to a boil.
- Mix in chopped cabbage, collard greens, black pepper, and optional cayenne pepper.
- Reduce heat to medium and cook uncovered until greens are tender, about 15 minutes.
- Partially cover, reduce heat to medium-low, and cook for 25 minutes.
- Remove the ham bone before serving.
Nutrition Facts (estimated)
Servings
6
Calories
320
Total fat
6g
Total carbohydrates
50g
Total protein
19g
Sodium
752.5mg
Cholesterol
25mg
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