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Vegetarian

Black-Eyed Pea Stew with Collard Greens & Potatoes

Hearty greens like collards require a slow simmer – perfect for a late winter stew. And by including beans and potatoes, you won't miss the meat in this comforting, low-fat dish.

Nutritional Bonus: One serving of this low-calorie soup provides nearly one-third of your daily
fiber needs and 21% of your iron requirements for the day.

Video: How To: Beans

They’re economical, full of fiber
and great for the heart! Learn how to use your beans in Chef Jo’s tutorial.

Video: Leafy Green
Vegetables

Like mom always said: Eat your
greens! Chef Jo gives you the lowdown on super-nutritious leafy green vegetables and how to use them in your
cooking.

Video: Cooking with Potatoes

Mashed potatoes, scalloped
potatoes, sweet potatoes, even purple tomatoes! Chef Jo offers some tips and tricks where potatoes are concerned,
plus a guide to each.

Servings
4
Prep Time
10 min
Cook Time
25 min
Duration
35 min

Ingredients

  • 4 cups low-sodium vegetable broth
  • 8 oz collard greens, chopped (about 8 cups)
  • 1 14.5-oz can no-salt-added diced tomatoes
  • 12 oz red potatoes, cut into 1/2-inch dice (about 2 cups)
  • 1 15.5-oz can black-eyed peas, rinsed and drained
  • Ground black pepper, to taste

Preparation

  1. Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add collard greens, cover and simmer for 15 minutes.
  2. Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste, and serve immediately.

Nutrition Information

  • Serving Size 2 1/4 cups
  • Calories 180
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 8 g
  • Protein Content 10 g
  • Saturated Fat Content 0 g
  • Sodium Content 710 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g