Black-Eyed Pea Stew with Collard Greens & Potatoes

INGREDIENTS:

• 4 cups low-sodium vegetable broth
• 8 oz collard greens, chopped (about 8 cups)
• 1 14.5-oz can no-salt-added diced tomatoes
• 12 oz red potatoes, cut into 1/2-inch dice (about 2 cups)
• 1 15.5-oz can black-eyed peas, rinsed and drained
• Ground black pepper, to taste

INSTRUCTIONS:

1. Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add collard greens, cover and simmer for 15 minutes.
2. Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste, and serve immediately.