Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cabbage
"Start the new year off right with a hearty stew featuring Black-Eyed Peas, leftover ham bone, collard greens, and cabbage! This comforting dish not only warms you up but also brings good fortune for the year ahead!"
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 7 cloves garlic
- 2 cups low-sodium chicken stock or water
- 1 small head cabbage
- 1 bunch collard greens
- 1 ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper
- 2 15-oz cans black-eyed peas
- 2 medium yellow onions
- 3 stalks celery
- 1 leftover ham bone plus 2 cups diced ham
Instructions
- 1
In a sturdy pot or Dutch oven, warm the oil over medium heat.
- 2
Introduce the onions and celery along with a pinch of salt, cooking until the onions become translucent and develop a slight browning around the edges, which should take about 10 to 14 minutes.
- 3
Add the garlic and sauté for an additional minute, just until you can smell its aroma.
- 4
Pour in the stock and add the ham bone along with the ham and black-eyed peas; raise the heat to medium-high and bring the mixture to a boil.
- 5
Incorporate the cabbage, collard greens, black pepper, and cayenne pepper (if you're using it).
- 6
Lower the heat to medium and let it simmer uncovered until the greens start to wilt and soften, approximately 15 minutes.
- 7
Partially cover the pot, reduce the heat to medium-low, and let it cook for 25 minutes, allowing the greens to further soften and the flavors to meld together.
- 8
Take out the ham bone.