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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
cooking spray |
4 ounces canadian bacon, cut into 1-inch pieces |
1 1/4 cups finely chopped onion (about 1 medium) |
2 jalapeño peppers, seeded and finely chopped |
2 garlic cloves, minced |
2 cups fat-free, reduced-sodium chicken broth |
1/2 cup water |
1/2 (16-ounce) package prewashed collard greens, chopped (about 5 cups) |
1 cup uncooked long-grain rice |
1/4 teaspoon crushed red pepper |
1/4 teaspoon salt |
1 (15.8-ounce) can black-eyed peas, undrained |
hot pepper sauce (optional) |
Directions:
1. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add Canadian bacon and onion; cook 4 minutes, stirring constantly. Add jalapeño peppers and garlic; cook 3 minutes. Add chicken broth and next 5 ingredients; cover, reduce heat, and simmer 15 minutes. Add peas, and simmer 10 minutes or until liquid is absorbed. Serve with hot pepper sauce, if desired.
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