A soulful medley of slow-simmered collard greens, corn and black-eyed peas is perfect for family entertaining.
10m
PREP TIME
45m
COOK TIME
111
CALORIES
8
INGREDIENTS
Servings: 10
Ingredients
- 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
- 1 cup chicken broth
KEY PRODUCTS
INSTRUCTIONS
- 1 Remove stems and center ribs from collard greens. Rinse and coarsely chop leaves. Set aside.
- 2 Heat oil in large saucepan on medium-high heat. Add corn and onion; cook and stir 5 minutes or until corn is lightly browned.
- 3 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.
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