Collard Green and Black-Eyed Pea Tamale Pie


Ingredients

Filling
1tablespoon Crisco® Pure Vegetable Oil
1cup chopped onion
1/2cup chopped green pepper
1/2cup chopped celery
1 to 2tablespoons chopped jalepeno peppers
1pound collard greens
3cups chicken broth
2 (15.5 oz.)cans black-eyed peas
1teaspoon cider vinegar
Topping
Crisco® Original No-Stick Cooking Spray
4 1/2cups chicken broth and/or water
1 1/2cups Martha White® Plain Enriched White Corn Meal
1/8teaspoon ground red pepper (cayenne)
2tablespoons butter
Salt to taste
1/2cup cracklings or crisply cooked and crumbled bacon

 

Preparation Directions

1.HEAT 3-quart saucepan or Dutch oven over medium high heat. Add oil and heat. Add onion, green pepper and celery. Cook, stirring occasionally, until onion is translucent. Add jalapeno and cook 2 minutes. Wash collards, remove stems and center ribs. Coarsely chop collards. Add collards and 3 cups broth to onion mixture. Bring to a boil. Reduce heat and simmer until collards are tender, about 20 minutes.
2.RINSE and drain black-eyed peas. Add peas and vinegar to collard mixture and simmer 5 minutes. Spray 10-inch cast iron skillet with no-stick cooking spray. Pour collard mixture into skillet.
3.COMBINE 4 1/2 cups chicken broth and corn meal in medium saucepan. Bring to a boil over high heat. Reduce heat and cook, stirring until corn meal mixture is thick and creamy, about 5 minutes. Add red pepper, butter and salt to taste. Spread corn meal mixture over collard mixture in skillet. Adjust oven rack to middle position and turn on broiler. Broil tamale pie until light brown, about 5 minutes. To serve, place a spoonful of corn meal mixture in shallow bowl. Top with collard mixture and sprinkle with cracklings.
Prep Time: 35 min
Cooking Time: 55 min
Serving size: 6 servings
 

Nutritional Information Per Serving

Serving Size (1/6), Calories 410 (Calories from Fat 130), Total Fat 14g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg, Sodium 2640mg, Total Carbohydrate 55g (Dietary Fiber 9g, Sugars 4g), Protein 16g; Percent Daily Value*: Vitamin A 100%, Vitamin C 50%, Calcium 20%, Iron 25%.

*Percent Daily Values are based on a 2,000 calorie diet.