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Slow-Cooker Black Eyed Peas and Greens
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-
Prep
10
min
-
Total
9
hr
10
min
-
Servings
12
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Ingredients
-
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
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Steps
-
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.
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-
Place leftover peas and greens in freezer-safe pint or quart containers; seal and freeze up to 3 months.
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Nutrition Facts
Serving Size:
1 Serving
- Total Fat
- 2 1/2g
- 0%
- Sodium
- 510mg
- 0%
- Total Carbohydrate
- 13g
- 0%
- Protein
- 12g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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