Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Black eyed peas 1/2 c Green Pepper; chopped
3 c Chicken broth 1/4 ts Pepper; black or white
1 c Water 1 ts Celery seed
1/4 ts Crushed red pepper 2 c Collard Greens Fresh; finely
1 Garlic; clove;finely chopped Chopped
1/2 lb Ham; hunk; cubed 1 c V-8
1/2 c Onion; chopped 2 Chicken bouillon cubes
1/4 c Rice, uncooked

Serves 4 - can be doubled easily

Heat peas and water and broth to boiling in large sauce pan or dutch
oven. Boil uncovered 2 minutes; remove from heat. Cover and let
stand 1 hour. Do not drain.

Stir in crushed red pepper, garlic and ham. Heat to boiling, reduce
heat. Cover and simmer 1 hour to 1 hour 30 minutes or until peas are
tender. (Do not boil or peas will burst)

Stir in rice, onions, bell pepper, pepper, celery seed, one cup V-8,
and 2 chicken bouillon cubes.

Cover and simmer about 25 minutes, stirring occasionally.

Cut stems out of center of collard green leaves. Slice and chop in
match size strips. Stir in collard greens, simmer until heated
through.

== Courtesy of Dale Gail Shipp, Columbia Md. == Converted by MMCONV
vers. 1.50
Submitted By GAIL SHIPP On 01-12-95

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