| 1 | lb boneless pork shoulder, cut into 3/4-inch cubes |
| 1/4 | cup Gold Medal® all-purpose flour |
| 1/2 | teaspoon peppered seasoned salt |
| 1 | tablespoon vegetable oil |
| 2 | medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups) |
| 2 | cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn |
| 2 | cups frozen chopped collard greens (from 1-lb bag) |
| 1 | can (15 to 16 oz) black-eyed peas, drained, rinsed |
| 1 | can (14 oz) roasted garlic-seasoned chicken broth |
| 2 | tablespoons Worcestershire sauce |
| 1/2 | teaspoon dried thyme leaves |
| 1/8 | teaspoon ground red pepper (cayenne) |
| 1. | In large bowl, mix pork cubes, flour and seasoned salt until pork is coated. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, stirring occasionally, until browned. |
| 2. | Add remaining ingredients to pork in skillet. Heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender. |
| No change. |
|
| Plain chicken broth can be used, but increase the seasonings and add 1 or 2 cloves of finely chopped fresh garlic. |
Nutrition Information:
400 ( 110); 13g ( 4g, 0g); 50mg; 680mg; 44g ( 7g, 7g); 27g 340%; 20%; 15%; 25% 3 ; 0 ; 0 ; 2 1/2 ; 1/2 3