Slow-Cooker Black Eyed Peas ’n Greens

Slow-Cooker Black Eyed Peas ’n Greens

Progresso® chicken broth provides a simple addition to this slow cooked side dish packed with black eyed peas, greens, and ham.

Prep Time

10

Minutes

Total Time

9:10

Hrs:Mins

Makes

12

servings

1
bag (16 oz) dried black-eyed peas (2 cups), sorted, rinsed
1
carton (32 oz) Progresso® chicken broth (4 cups)
2
cups diced cooked ham
1
cup water
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
3
cloves garlic, finely chopped
2
medium carrots, chopped (1/2 cup)
2
sprigs (4 inch) fresh thyme
1
large onion, chopped (1 cup)
1
jalapeño chile, seeded, chopped
5
cups torn escarole or kale
Red pepper sauce, if desired
  1. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except escarole and pepper sauce.
  2. Cover; cook on Low heat setting 8 hours or until peas are tender.
  3. Stir in escarole. Cover; cook 1 hour longer or until escarole is wilted and tender. Serve with pepper sauce.
Makes 12 servings (2/3 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage Tip
Place leftover peas and greens in freezer-safe pint or quart containers; seal and freeze up to 3 months.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • Total Fat 2 1/2g
      • (Saturated Fat 1/2g,),
    • Sodium 510mg;
    • Total Carbohydrate 13g
      • (Dietary Fiber 6g,
    • Protein 12g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.