Black-Eyed Peas with Sweet Potatoes and Greens
A wonderful combination of flavors! Serve with brown rice or fat-free cornbread and hot sauce on the side.
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Cooking tools:
- Microwave
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Colander
- Mixing bowl
- Spoon
- Can opener
Ingredients
- 1 10-oz (283-g) frozen kale, chard, or collard greens
- 4 c (960 mL) low-sodium vegetable broth
- 2 10-oz (567-g) frozen black-eyed peas, thawed and drained
- 2 c (510 g) cooked sweet potato, chopped; or 1 18-ounce can vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped
- a few dashes liquid smoke
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