Pea Pods and Greens Medley
Recipe from Betty Crocker

From Betty's Soul Food Collection... Blended in perfect harmony, sugar snap peas, carrots and collard greens are simmered in a deliciously seasoned chicken broth, then dressed with zesty red pepper sauce.


Pea Pods and Greens Medley

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Servings: 6 servings (2/3 cup each)
Prep Time: 10 mins
Total Time: 30 mins
Related Categories: Carrots, Collard Greens, Greens, Pea Salad
 
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Ingredients
  • 3/4   cup
    Progresso® chicken broth (from 32-ounces carton)
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  • 3   cups
    frozen chopped collard greens (from 16-ounces bag)
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  • 2   teaspoons
    cider or white vinegar
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  • 1/2   teaspoon
    onion powder
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  • 1/2   teaspoon
    seasoned salt
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  • 1/4   teaspoon
    garlic powder
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  • 1 1/2   cups
    ready-to-eat baby-cut carrots, quartered lengthwise
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  • 1 1/2   cups
    Green Giant® SELECT® frozen sugar snap peas
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  •  
    Red pepper sauce, if desired
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Directions
1.
In 2-quart saucepan, heat broth to boiling. Stir in collard greens, vinegar, onion powder, seasoned salt and garlic powder. Return to boiling. Reduce heat to medium-low; cover and boil gently 10 minutes.
2.
Stir in carrots. Cover; cook 8 minutes. Stir in pea pods; cover and cook 2 to 3 minutes longer or until carrots and pea pods are crisp-tender. Serve with red pepper sauce.

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Nutrition information
Calories 70 (Calories from Fat 5); Total Fat 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 12g (Dietary Fiber 4g, Sugars 3g); Protein 4g. Daily Values: Vitamin A 310%; Vitamin C 25%; Calcium 20%; Iron 10%. Exchanges: 0 Starch; 1/2 Other Carbohydrate; 1 1/2 Vegetable. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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