Weekly Recipe: Greens and Black-Eyed Peas

Greens and Black-Eyed Peas
Serves 4

2 cups frozen black-eyed peas, thawed (I used a can of them)
1 cup vegetable broth or water
1 large onion, chopped
1 celery stalk, diced (I threw in the rest of the celery bunch - didn't want leftovers!)
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp ground allspice
1/4 tsp red pepper flakes
3/4 pound collard greens, stems discarded and leaves sliced 1/2 inch thick
2 cups hot cooked brown rice

Combine all ingredients except greens and rice in a crock pot. Cover and cook until vegetables are fork-tender, 3-4 hours on high or 6-8 hours on low. (I probably left it for about 7 hours on low.)

About 35 minutes before cooking time is up, stir greens into crock pot. Cover and cook on high until greens are crisp-tender, about 30 minutes. (I sort of wonder what happens to the last 5 minutes of cooking time!) Serve with rice.

Per serving: 263 calories, 2g fat, 562mg sodium, 12g fiber