Pea Pods and Greens Medley

Prep 10 min
Total 30 min
Servings 6

From Betty's Soul Food Collection... Blended in perfect harmony, sugar snap peas, carrots and collard greens are simmered in a deliciously seasoned chicken broth, then dressed with zesty red pepper sauce. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 13, 2010

Make with

Progresso Broth

Ingredients

3/4

cup Progresso™ chicken broth (from 32-oz carton)

cups frozen chopped collard greens (from 16-oz bag)

teaspoons cider or white vinegar

1/2

teaspoon onion powder

1/2

teaspoon seasoned salt

1/4

teaspoon garlic powder

1 1/2

cups ready-to-eat baby-cut carrots, quartered lengthwise

1 1/2

cups frozen sugar snap peas

Red pepper sauce, if desired

Steps

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1

In 2-quart saucepan, heat broth to boiling. Stir in collard greens, vinegar, onion powder, seasoned salt and garlic powder. Return to boiling. Reduce heat to medium-low; cover and boil gently 10 minutes.
2

Stir in carrots. Cover; cook 8 minutes. Stir in pea pods; cover and cook 2 to 3 minutes longer or until carrots and pea pods are crisp-tender. Serve with red pepper sauce.

Expert Tips

The vegetables are added at different times so that they are all perfectly cooked—and the bright colors are retained.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 70
Calories from Fat: 5

% Daily Value

Total Fat: 1/2g; 1%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 310mg; 13%
Potassium: 410mg; 12%
Total Carbohydrate: 12g; 4%
Dietary Fiber 4g 17% Sugars 3g
Protein: 4g

% Daily Value*:

Vitamin A: 310%; 310%
Vitamin C: 25%; 25%
Calcium: 20%; 20%
Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;