April 2009 Black- Eyed Pea Stew With collard greens and potatoes Ingredients 4 cups low-sodium veggie 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 or other spices Instructions 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. Add tomatoes and potatoes and return to a simmer. Cover and cook until potatoes are tender, 10-12 minutes. Stir in peas and simmer until heated through,about 2 minutes. Season with pepper to taste and serve immediately. Makes 4 servings (2 3/4 cup each) Nutrition analysis: Calories 180 Fat 1.0 grams (sat fat 0) Carbs 37 grams Fiber 8 grams! Protein 10 grams Sodium 710mg...could be higher or less depending on canned goods Cholesterol 0 mg Exchange system: Count as 2 starches and one protein and a veggie This stew is also very high in potassium, soluble fiber and iron From Clean Eating Magazine. March/April 09 issue www.cleaneatingmag.com Archived Recipes Copyright 2002-2009 Lisa Merrill