Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cabbage
User Reviews
5
Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cabbage
Description
Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cabbage brings together slow-cooked black-eyed peas flavored by a ham bone and generous diced ham pieces. The addition of collard greens and cabbage creates a nutritious, textural contrast. Cooking the onions and celery until browned forms a flavorful base, enhanced by garlic. Simmering in chicken stock helps infuse the ingredients, while black pepper and optional cayenne add mild warmth. The cooking process softens the greens and integrates the stew’s savory components.
The resulting stew has the tender creaminess of black-eyed peas alongside the slightly firm, leafy greens and the deep umami of ham. It can be served as a main or side dish, especially fitting when repurposing leftover ham. The balance of seasonings allows the flavors to develop slowly and come together well.
For convenience, this recipe uses leftover ham bone and meat, making it a practical way to avoid waste. The extended cooking time softens the greens adequately. Removing the bone before serving prevents any tough bits. This dish stores well and can be reheated, allowing leftovers to maintain their flavor over a couple of days.
Ingredients
- 1 Tbsp olive oil
- 1 ham bone 10 oz, leftover bone plus 2 cups diced ham
- 1 ham 10 oz, leftover bone plus 2 cups diced ham
- 2 yellow onion chopped, medium
- 3 celery chopped, stalks
- 1 tsp kosher salt
- 7 cloves garlic (minced)
- 2 cups chicken stock low-sodium or water
- 1 small cabbage 1 1/2 lb, chopped, head
- 1 bunch collard greens (stemmed and chopped (12 oz stemmed))
- 1 ½ tsp black pepper freshly ground
- ¼ tsp cayenne pepper (optional)
- 2 oz cans black-eyed peas (drained and rinsed)
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 13/4 cups | |
| Calories | 320kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 25mg | 8% |
| Sodium | 752.5mg | 31% |
| Fiber | 13.5g | 54% |
| Sugar | 14.5g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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