Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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