Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cab

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

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)

Directions

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 Size: 1 3/4 cups
• Calories: 320 kcal
• Total Fat: 6 g
• Saturated Fat: 1.5 g
• Cholesterol: 25 mg
• Sodium: 752.5 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 13.5 g
• Total Sugars: 14.5 g
• Protein: 19 g