Ingredients
The following ingredients have 4 Servings
- 2 tablespoons canola oil
- 1 medium onion (diced)
- 2 ribs celery (diced)
- ½ large green bell pepper (diced)
- 8 ounces cooked, diced ham
- 4 cloves garlic (minced)
- 4 cups chicken broth
- 30 ounces canned black eyed peas (drained and rinsed (2 cans))
- 30 ounces canned petite diced tomatoes ((2 cans) or one-28 ounce can)
- 8 ounces fresh turnip greens or spinach
- 1 teaspoon Creole seasoning
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon salt
Instruction
- Place a large, heavy saucepan or Dutch oven over medium heat. Add the oil and saute the onion and celery, stirring frequently, until the onions are translucent and the celery softened. Add the ham, bell pepper, and garlic and continue cooking for an additional 3 to 4 minutes.
- Stir in the chicken broth, peas, and tomatoes. Add the Creole seasoning, black pepper, oregano, and salt. Bring the mixture up to a boil. Add the turnip greens or spinach. Reduce the heat to low, cover the pot, and simmer for 1 hour.
- Serve with cornbread or garlic toast.