Greens and Black-Eyed Peas

Ingredients

• Bacon fat

  cooked

  ½ tbsp or 8g

• Onion

  raw

  ¼ cup, chopped or 40g

• Garlic

  raw

  1 clove or 3g

• Smoked Ham Hock

  Freshdirect

  2 oz or 57g

• Collard Greens

  Nature's Greens

  2 cups or 68g

• Chicken broth

  canned, reduced sodium

  3 cup or 720g

• Tomatoes

  red, raw

  ¼ cup, chopped or sliced or 45g

• Seasoning, Creole

  Creole, Zatarain's

  ½ tsp or 2g

• Black-Eye Peas

  Safeway

  1 cup or 250g

Directions

1. Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes. Step 2 Place ham hocks, collards, kale, 32 ounces Swanson® Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through. Step 3 For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.