Recipe

Here's a great new year's recipe that incorporates that fine old tradition of black-eyed peas and greens. Try it out!

Ham & Greens Pot Pie

• 4 cups chopped cooked ham 
• 2 tablespoons vegetable oil 
• 3 tablespoons all-purpose flour 
• 3 cups chicken broth
   
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  1 (16-ounce) package frozen seasoning blend (frozen pepper & onion blend) 
• 1 (16-ounce) package frozen chopped collard greens
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• 1 (16-ounce) can black-eyed peas, rinsed and drained
• 1/2 teaspoon dried crushed red pepper
• 1 box Jiffy cornbread mix

Preparation

1. Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
2. Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Mix cornbread mix according to package directions and pour batter evenly over hot filling mixture.
3. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.