Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
753
Calories
46g
Protein
24g
Fat
87g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can diced tomatoes
- 1 can blackeyed peas (drained & rinsed)
- 1/2 package frozen chopped collard greens
- 1/2 lb. ham, cut into cubes (optional)
- 1 cup prepared rice
- 1 t. sugar
- garlic powder
- dried onion
- shredded cheese (optional)
Directions
1
In a medium saucepan, combine tomatoes, black-eyed peas and sugar. Add garlic and dried onions to taste. Bring to a boil, reduce heat to low, and allow to simmer uncovered for at least 10 minutes (longer is better). Add collards and ham, continue to cook for another 5-10 minutes, or until collards are cooked. Remove from heat and add rice, mixing thoroughly. Top with shredded cheese after serving if desired.
2
Variations:
3
Skip adding the rice, and serve over baked potatoes.
4
Omit the ham to make this a vegetarian dish.
Recipe sourced from
fandom