Lucky Peas and Greens


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
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