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.

Photo: Edward Pond

By Julie O'Hara

Serves: 4
Hands-on time: 10 minutes
Total time: 35 minutes

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

INSTRUCTIONS:

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.

Nutrients per 2¼-cup serving: Calories: 180, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 37 g, Fiber: 8 g, Sugars: 5 g, Protein: 10 g, Sodium: 710 mg, Cholesterol: 0 mg

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
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