2 tablespoons dark brown sugar
2 tablespoons country-style Dijon mustard
8 ounces center cut ham slice
2 cups chopped onion
1 (32-oz.) carton fat-free, less-sodium chicken broth
1 (16-oz.) package frozen black-eyed peas, thawed
1/4 cup apple cider vinegar
1/4 teaspoon dried crushed red pepper
1 (1-lb.) package shredded fresh collard greens
1 bay leaf
Stir together brown sugar and mustard; rub mixture over ham. Place ham in a large saucepan over medium heat.
Cook 2 to 3 minutes on each side.
Remove ham steak from pan; chop.
Add cooking spray and onions. Cook for 2 minutes.
Add collard greens, cover and cook 2 minutes until greens begin to wilt.
Add chopped ham, cider vinegar, peas, broth, pepper and bay leaf.
Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf. Serve with a slotted spoon.
Yield: 8 servings 112 calories, 3 grams fat, 4 grams fiber