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Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

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Vegetable Soul Medley

Prep Time: 10 minutes

Cook Time: 10 minutes

10 servings.

Ingredients

  1 bunch collard greens

  2 Tbs olive oil

  2 cups corn

  1 medium onion, chopped

  1 can (15 1/2 ounces) black-eyed peas, rinsed and drained

  2 tsp Lawry's® Seasoned Salt

  1 tsp Lawry's® Garlic Powder with Parsley

  1 cup chicken broth

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Directions

Remove stems and center ribs from collard greens. Rinse and coarsely chop leaves. Set aside.

Heat oil in large saucepan on medium-high heat. Add corn and onion; cook and stir 5 minutes or until corn is lightly browned.

 Stir in collard greens, black-eyed peas, seasoned salt, garlic powder and chicken broth. Bring to boil on high heat. Reduce heat to low; cover and simmer 40 minutes or until collard greens are tender.

Tasty Traditions Recipe, perfect for family entertaining!