At the end of the cooking time, the meal that is produced would be terrific for Thanksgiving week, as a Thanksgiving side, or to freeze a batch for those crazy-busy days that are about to descend on us.
The recipe suggests serving the ham alongside the greens, but I diced it up and stirred it back into the greens and black-eyed peas. Delicious!
Good Luck Greens and Peas with Ham
1 (32-ounce) container vegetable broth
1 (16-ounce) package frozen black-eyed peas, thawed
1 sweet onion, cut into eighths
1/4 cup apple-cider vinegar
1/4 teaspoon dried crushed red pepper
2 tablespoons dark brown sugar
2 tablespoons country-style Dijon mustard
1 (5- to 6-pound) smoked, fully cooked semi-boneless ham (I used a ham steak)
1 (1-pound) package shredded fresh collard greens
Place first 5 ingredients in a 6-quart slow cooker. Stir together brown sugar and mustard; rub mixture over ham. Place ham in slow cooker. Cover and cook on high 6 to 7 hours or until ham is tender. Uncover and add collard greens. Cover and cook on high 1 additional hour or until tender. Slice ham and serve with greens mixture. Makes 8 servings. (Source: Southern Living November 2012)