COLLARD GREENS, PEAS & CORN
CATEGORIES
INGREDIENTS
  • 2 Tbsp. Shedd's Spread Country Crock ® Spread
  • 2 cups corn
  • 1 medium sweet onion, chopped
  • 1 head collard greens, trimmed and sliced
  • 1 can (15.5 oz.) black-eyed peas, drained
  • 2 tsp. Lawry's ® Seasoned Salt
  • 1/2 cup chicken broth or water
DIRECTIONS
  1. DIRECTIONS
  2. In 4-quart saucepot, melt Spread over medium-high heat and cook corn and
  3. onion, stirring occasionally, 5 minutes or until slightly golden brown.
  4. Add remaining ingredients and bring to a boil over high heat. Reduce
  5. heat to low and simmer covered 30 minutes or until collard greens are
  6. tender.
  7. Serves: 10