Black-Eyed Pea, Ham and Collard Greens Stew
Whole-Grain Rice and Sliced Tomatoes
Ingredients
- 1½ cups chopped onion
- 3 cloves garlic, minced
- 1 (8-oz) pkg cubed ham
- 2 Tbsp olive oil
- 1 (16-oz) pkg chopped collard greens
- 2 (32-oz) cartons low-sodium chicken broth
- 1 cup water
- 3 (16-oz) cans black-eyed peas, drained and rinsed
- 1 Tbsp apple cider vinegar
Instructions
- Sauté onion, garlic and ham in hot oil in a Dutch oven over medium-high heat 6 minutes or until onion is tender and ham is browned.
- Stir in remaining ingredients.
- Bring to a boil; cover, reduce heat, and simmer 15 minutes or until collards are tender.
- Serve over rice, if desired.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable whole-grain brown rice
- 3 Roma tomatoes, sliced
Side Dish Instructions
- Heat rice according to package directions.
- Serve rice with tomatoes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
240
|
148
|
388
|
| Fat (g) | 6 | 2 | 8 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 17 | 3 | 20 |
| Carb (g) | 29 | 24 | 53 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 840 | 11 | 851 |
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