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A soulful medley of slow-simmered collard greens, corn and black-eyed peas is perfect for family entertaining.
1 bunch collard greens
2 tablespoons olive oil
2 cups corn
1 medium onion, chopped
1 can (15 1/2 ounces) black-eyed peas, rinsed and drained
2 teaspoons Lawry's® Seasoned Salt
1 teaspoon Lawry's® Garlic Powder with Parsley
1 cup chicken broth
Remove stems and center ribs from collard greens. Rinse and coarsely chop leaves. Set aside.
Heat oil in large saucepan on medium-high heat. Add corn and onion; cook and stir 5 minutes or until corn is lightly browned.
Stir in collard greens, black-eyed peas, seasoned salt, garlic powder and chicken broth. Bring to boil on high heat. Reduce heat to low; cover and simmer 40 minutes or until collard greens are tender.
(Amount per serving)