Cook’s Note: Use leftover collard greens, black eyed peas, and ham from the holidays for the base of this stew. I froze said ingredients and simply add them to the pot to thaw. Since they are cooked, all they need is to be warmed through. Measurements are give and take and depend on your leftover amounts. Of course, you can always make this stew from the scratch if no leftovers are at hand.
- 1 Vidalia onion, chopped
- Teaspoon of garlic, minced
- Salt, pepper, Lawry’s and Nature’s Seasoning to taste
- About 4 cups of leftover cook turnip greens
- About 4 cups of leftover black eyed peas
- About 4 cups of leftover ham, chopped
- 4 cups of water
- 4 chicken bouillon cubes
Brown the onion, garlic, and celery with butter and oil, seasoning to taste. Add chicken bouillon cubes, diced ham, cooked greens and peas. Add two cans of white beans with their liquid and water, bring soup to a boil and then serve with cornbread. Luck and money headed your way!
- Recipe courtesy of James T. Farmer III