Slow Cooker Black Eyed Peas and Collard Greens

• servings: 8 servings
• active time: 15 minutes
• total time: 8 hours 15 minutes

Ingredients

1 large ham bone with meat still on the bone

1/2 large sweet onion (diced)

3 cloves garlic (minced)

64 ounces chicken stock

1 teaspoon salt or Creole seasoning

2 teaspoons garlic powder

2 teaspoons onion powder

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

8 ounces tomato sauce or favorite traditional spaghetti sauce (... sounds weird but it works :))

1 tablespoon apple cider vinegar

16 ounces dried black eyed peas

2 - 3 cups chopped collard greens

3/4 cup wild rice

Directions

To make this Slow Cooker Black Eyed Peas and Collard Greens recipe, start by pouring your black eyed peas into a large strainer and running them under cold water. Take care to remove any broken or discolored beans and any lumps of dirt or foreign material mixed in with your beans. Once cleaned, set aside.

Add your leftover ham bone to your slow cooker and then add in the onion, minced garlic, chicken stock, spices, vinegar and tomato sauce. Stir lightly to combine before adding in the black eyed peas and chopped collard greens. Cover and cook on High for 2 hours before stiring in the wild rice. Return the cover and continue cooking on Low for 4 hours.

At that point, carefully (it's HOT!) remove the ham bone and cut away any meat still clinging to the bone. Return the meat to the slow cooker and give it all a quick stir. Cook on Low for another 30 minutes to 1 hour. Once done, use a spoon to skim any ham grease from the top of the soup and serve up with an extra sprinkle of cayenne or a shot of hot sauce and some corn bread or good crusty bread.

Nutrition

• Serving Size: 8 g
• Calories: 295.4 kcal
• Total Fat: 13.7 g
• Unsaturated Fat: 0.1 g
• Sodium: 1023.6 mg
• Total Carbohydrate: 22.8 g
• Dietary Fiber: 3.5 g
• Total Sugars: 3.8 g
• Protein: 20.1 g