Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cabbage
Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a great stew to ring in the new year!!
Ingredients
- 1 Tbsp olive oil
- 1 leftover ham bone plus 2 cups diced ham (10 oz )
- 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 (1 1/2 lb, chopped)
- 1 bunch collard greens (stemmed and chopped (12 oz stemmed))
- 1 ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (optional)
- 2 15-oz cans black-eyed peas (drained and rinsed)
Instructions
- In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
- Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
- Add the garlic and saute for another minute, just until fragrant.
- Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.
- Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
- Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
- Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.
- Remove the bone.
Nutrition
Serving: 13/4 cups, Calories: 320kcal, Carbohydrates: 50g, Protein: 19g, Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 25mg, Sodium: 752.5mg, Fiber: 13.5g, Sugar: 14.5g
- WW Points: 2