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A soulful medley of slow-simmered collard greens, corn and black-eyed peas is perfect for family entertaining.
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.