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