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Slow-Cooker Black Eyed Peas and Greens

Slow-Cooker Black Eyed Peas and Greens
  • Prep 10 min
  • Total 9 hr 10 min
  • Servings 12
Progresso® chicken broth provides a simple addition to this slow cooked side dish packed with black eyed peas, greens, and ham.
Updated June 23, 2014
Make With
Make With
Progresso Broth

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

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.

  • Place leftover peas and greens in freezer-safe pint or quart containers; seal and freeze up to 3 months.

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Total Fat
2 1/2g
0%
Saturated Fat
1/2g
0%
Sodium
510mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
6g
0%
Protein
12g
% Daily Value*:
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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