Submitted by: Carolyn Farmer
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Servings: 6
Delicious stew with a southern flair!
4 c. vegetable broth
8 oz. collard greens
14 1/2 oz. diced tomatoes, canned
12 oz. red potatoes
15 oz. canned black-eyed peas
black pepper to taste
2 c. water
Bring broth and water to a boil in a large saucepan or Dutch oven over high heat. Add chopped collard greens, cover and simmer for 15 minutes. Add diced tomatoes and diced potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in black-eyed peas and simmer until heated through, about 2 minutes. Season with pepper to taste, and serve immediately.
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