HOW TO COOK HAM AND CABBAGE RECIPES

Name: Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cabbage
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1 Tbsp olive oil; 1 leftover ham bone plus 2 cups diced ham (10 oz ); 2 medium yellow onions (chopped); 3 stalks celery (chopped); 1 tsp kosher salt; 7 cloves garlic (minced); 2 cups low-sodium chicken stock or water; 1 small head cabbage (1 1/2 lb, chopped); 1 bunch collard greens (stemmed and chopped (12 oz stemmed)); 1 ½ tsp freshly ground black pepper; ¼ tsp cayenne pepper (optional); 2 15-oz cans black-eyed peas (drained and rinsed)

BLACK-EYED PEAS WITH LEFTOVER HAM, COLLARD GREENS AND CABB…

Black-Eyed Peas with Leftover Ham, Collard Greens and Cabb… image

Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a great stew to ring in the new year!!

Provided by Gina

Categories Dinner

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 Tbsp olive oil
1 leftover ham bone plus 2 cups diced ham (10 oz )
2 medium yellow onions (chopped)
3 stalks celery (chopped)
1 tsp kosher salt
7 cloves garlic (minced)
2 cups low-sodium chicken stock or water
1 small head cabbage (1 1/2 lb, chopped)
1 bunch collard greens (stemmed and chopped (12 oz stemmed))
1 ½ tsp freshly ground black pepper
¼ tsp cayenne pepper (optional)
2 15-oz cans black-eyed peas (drained and rinsed)

Steps:

In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
Add the garlic and saute for another minute, just until fragrant.
Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.
Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.
Remove the bone.

Nutrition Facts : ServingSize 1 3/4 cups, Calories 320 kcal, CarbohydrateContent 50 g, ProteinContent 19 g, FatContent 6 g, SaturatedFatContent 1.5 g, CholesterolContent 25 mg, SodiumContent 752.5 mg, FiberContent 13.5 g, SugarContent 14.5 g

BAKED BEANS WITH HAM RECIPE | ELLIE KRIEGER - FOOD NETWORK

Baked Beans with Ham Recipe | Ellie Krieger - Food Network image

Provided by Ellie Krieger

Categories side-dish

Number Of Ingredients 11

Ingredients

2 teaspoons canola oil
1 medium onion, diced
12-ounces smoked Virginia ham, cut into 1/4-inch cubes
2 cloves garlic, minced
Two 15-ounce cans navy beans (preferably low-sodium), drained and rinsed
One 15-ounce can crushed tomatoes (preferably low-sodium)
1/2 cup water
1/4 cup unsulfured molasses
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the ham and garlic and cook for an additional 3 minutes. Stir in the beans, crushed tomatoes, water, molasses, mustard, vinegar, and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook until about half of the liquid is absorbed, 15 minutes.
Yield: 4 servings
Serving size: 1 1/4 cups baked beans

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