Ingredients
1
lb boneless pork shoulder, cut into 3/4-inch cubes
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon peppered seasoned salt
1
tablespoon vegetable oil
2
medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
2
cups frozen corn
2
cups frozen chopped collard greens (from 1-lb bag)
1
can (15 to 16 oz) black-eyed peas, drained, rinsed
1
can (14 oz) roasted garlic-seasoned chicken broth
2
tablespoons Worcestershire sauce
1/2
teaspoon dried thyme leaves
1/8
teaspoon ground red pepper (cayenne)
Preparation
In large bowl, mix pork cubes, flour and seasoned salt until pork is coated. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, stirring occasionally, until browned.
Add remaining ingredients to pork in skillet. Heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.
