Yield
Makes 6 to 8 servings

How to Make It

Step 1

Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in black-eyed peas, and cook 10 more minutes

Step 2

Note: For testing purposes only, we used McKenzie's Seasoning Blend for frozen diced onion, red and green bell peppers, and celery. You may substitute 1 chopped onion, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 chopped celery rib.

Ratings & Reviews

RuthinCA's Review

Meischay
January 01, 2013
I've used this recipe on New Years Day for the last few years. It is quick, easy, and with cornbread, a wonderful comfort meal. I use a 16 oz. package of prepared mixed "Southern Green" and chop my own fresh onion and peppers.

Meischay's Review

RuthinCA
July 12, 2011
Collards are great for you but sometimes the way they are cooked are very heavy in calories. This recipe is great. I have made this several times and always go back to it. Definitely worth a try