- 2 cups of diced ham
- 2 tablespoons olive oil
- ½ cup of chopped carrot
- ½ cup of chopped celery
- 1 medium chopped onion
- 2 cloves of chopped garlic
- ½ teaspoon of crushed red pepper flakes
- 16 oz. package frozen turnip greens, thawed
- 2 15 oz cans of blackeyed peas, drained and washed
- 1 can of Rotel tomatoes
- 4 cups of reduced-sodium chicken stock
Pan sauté ham until lightly browned. Drain and set aside. Discard grease from ham and heat olive oil over medium heat. Add Carrots and sauté for approximately 3 minutes. Add celery, onion, And garlic. Cook until celery begins to wilt. Add remaining ingredients. Bring to a boil then reduce to a simmer and cover. Cook on low heat For 2 to 3 hours.
Questions? Email Julie Levanway.
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