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Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cabbage

Golden broth carries tender black-eyed peas, smoky ham, and melting cabbage and collards, all infused with sweet onion, celery, and garlic. Each spoonful tastes rich and savory with a gentle peppery warmth.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cabbage
Total
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
6

Nutrition per Serving

Calories
320
Protein
19g
Carbs
50g
Fat
6g
Fiber
14g
Sugar
15g
Sodium
753mg

Ingredients

  • 1 tbsp olive oil
  • 1 leftover ham bone plus 2 cups diced ham (10 oz )
  • 2 medium yellow onions (chopped)
  • 3 stalks celery (chopped)
  • 1 tsp kosher salt
  • 7 clove garlic (minced)
  • 2 cup low-sodium chicken stock or water
  • 1 small head cabbage (1 1/2 lb, chopped)
  • 1 bunch collard greens (stemmed and chopped (12 oz stemmed))
  • 1 ½ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper (optional)
  • 2 15-oz cans black-eyed peas (drained and rinsed)

Instructions

  1. In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
  2. Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
  3. Add the garlic and saute for another minute, just until fragrant.
  4. 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.
  5. Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
  6. Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
  7. 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.
  8. Remove the bone.