Ingredients
1
bag (16 oz) dried black-eyed peas (2 cups), sorted, rinsed
1
carton (32 oz) Progresso™ chicken broth (4 cups)
2
cups diced cooked ham
1
cup water
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
3
cloves garlic, finely chopped
2
medium carrots, chopped (1/2 cup)
2
sprigs (4 inch) fresh thyme
1
large onion, chopped (1 cup)
1
jalapeño chile, seeded, chopped
5
cups torn escarole or kale
Red pepper sauce, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except escarole and pepper sauce.
Cover; cook on Low heat setting 8 hours or until peas are tender.
Stir in escarole. Cover; cook 1 hour longer or until escarole is wilted and tender. Serve with pepper sauce.
