Ingredients
1-1½ lb collard greens
1 qt low sodium organic/free range chicken broth
1-1½ cups black-eyed peas (presoaked and rinsed)
1 cup water
½ lb organic/free range skinless chicken thigh cut up bite size
½ cup grape tomatoes
1 onion
2 tbsp thai seasoning
2 tspb olive oil
4 oz green curry paste
Preparation
In a large heavy pot heat oil Add chicken and begin to brown Add chopped onion Add tomatoes Season again with another pinch southwest seasoning Add broth and bring to boil Add black-eyed peas Reduce and simmer about 50 minutes till beans soften Stir every 10 minutes. I gently smashed a few tomatoes and beans about half way. Add curry pasted and stir well Add water Add collard a little at a time and cover allowing each addition to shrink. Stir well bringing the beans and broth to the top.
