Southern Collard Green Potato Stew

Serves 4-5

INGREDIENTS

• 3 Tbsp oil

• 1 ⅓ cups onion, diced

• ½ cup celery, diced

• 1 cup bell pepper, diced

• 1 Tbsp garlic, minced

• 4 cups potatoes, diced

• 4 cups carrots, peeled & diced

• 1 14 oz. can diced tomatoes

• 1 cup vegetable stock

• 3 cups water (or stock)

• 1 15 oz. can black-eyed peas, drained & rinsed

• 7-8 cups collard greens, chopped

• 2 ½ tsp smoked paprika

• 1 ¼ tsp garlic powder

• 1 ¼ tsp onion powder

• 1 ½ tsp dried thyme (optional)

• 2 bay leaves

• 1 tsp dried oregano

• 1 tsp salt

• ⅛ tsp black pepper

• 2 Tbsp hot sauce

• ¼ tsp cayenne pepper

Garnish

• Hot sauce

• Parsley, chopped

DIRECTIONS

1. Combine all dried spices except cayenne and bay leaves in a small bowl. Set aside.

2. Bring a large pot with lid to medium-high heat. Add onion, celery and bell pepper. Saute 5-7 min, until veggies soften. Add garlic and spice mix, stirring constantly for 1 min. Add potatoes, stirring constantly until potatoes are evenly coated with spices. Add all the remaining ingredients except collards, bay leaves, and hot sauce. Stir to combine. Add bay leaves and collard greens. Make sure potatoes stay submerged in liquid to continue cooking. Bring to boil. Lower to a simmer for 20 min and cover.

3. Test to see if potatoes are fork tender. Uncover, remove bay leaves and discard. Stir in hot sauce and cayenne pepper. Add all seasonings to taste. Top with garnish and serve.

Community Cooks Stew.pdf

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