Ingredients
"1 tablespoon vegetable oil",
"1 cup onion (diced)",
"1 cup celery (diced)",
"1/2 cup sweet bell pepper (red or green, diced)",
"4 to 6 ounces ham (diced)",
"4 cloves garlic (minced)",
"4 cups chicken stock",
"3 cups cooked black-eyed peas (or 2 (15-ounce) cans, drained and rinsed)",
"1 1/2 cups turnip greens (or spinach, frozen, thawed, and chopped)",
"2 (14.5-ounce) cans tomatoes (diced)",
"1/2 teaspoon Creole seasoning (or more, to taste)",
"1/4 teaspoon freshly ground black pepper",
"1/4 teaspoon dried oregano",
"Optional: kosher salt, to taste"
Instructions
Heat the vegetable oil in a large Dutch oven or saucepan over medium heat. When the oil is hot and shimmering, add the onion and celery. Cook for about 5 minutes or until the onion is translucent and the celery is tender. Add the bell pepper, ham, and garlic to the pan and continue cooking for 2 to 3 minutes longer, stirring frequently.
To the ham and vegetable mixture, add the chicken stock, black-eyed peas, turnip greens or spinach, tomatoes, Creole seasoning , pepper, and oregano. Reduce heat to low, cover the pan, and simmer for 45 minutes to 1 hour. (If you are using a slow cooker, add all the ingredients to the slow cooker. Cover and cook on low for 5 to 7 hours or on high for 2 1/2 to 3 1/2 hours.)
Taste and add salt as needed.
Prep: PT15M
Cook: PT180M
Total: PT195M
Serves: 8
