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!!
Foto: Skinnytaste
Bahan-bahan
- 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)
Langkah-langkah
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In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
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Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
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Add the garlic and saute for another minute, just until fragrant.
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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.
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Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
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Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
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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.
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Remove the bone.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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