1/2 Red (or Green) Cabbage, Sliced Chiffonade-Style
5 Garlic Cloves, Minced
4 Cups Water (w/5 Beef Bouillon Cubes) OR 32 oz. Beef Broth
2 Cups Diced Ham (Ham Steak Works Well)
3 Medium Carrots, Peeled and Diced
2 Bay Leaves
1/2 tsp. Crushed Red Pepper Flakes (optional)
1/2 tsp. Black Pepper
4 Cubs Shredded Collard Greens (Bagged/Washed)
2-3 Tbsp. Apple Cider Vinegar
Packaged, Prepared Cornbread Mix (like Jiffy) for Serving w/Stew
Instructions
Place black-eyed peas in a large bowl and cover with 2 inches of
water. Let sit overnight for 8-12 hours. Rinse and drain.
In large Dutch oven, cook bacon over medium-high heat until
crispy. Add onion and cabbage and cook 3-5 minutes to start to
soften. Add garlic and cook about 1 minute.
Add water/bouillon (or beef broth), black-eyed peas, ham, carrots,
bay leaves, red pepper flakes, and black pepper. Bring to a boil.
Reduce heat to low, cover and simmer for 2 hours.
Stir in collard greens and apple cider vinegar and cook 10-15
minutes longer.
Serving
Suggestions
Serve with cornbread.
Originally Submitted
12/27/2024
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