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Ham leftovers

Makes eight servings 1 tablespoon olive oil 2 medium yellow onions, chopped 2 cloves garlic 1 tablespoon ham base 5 dashes hot sauce 1-1/2 teaspoons dried thyme 1 teaspoon dried oregano 1 pound black-eyed peas, rinsed and soaked overnight 64 ounces vegetable stock (or chicken stock) 1 cup water 2 cups Smithfield Spiral Ham, roughly chopped 1/2 pound collards, cut into thin ribbons Pepper to taste

In large stockpot add olive oil. Stir in onions, garlic, ham base, hot sauce, thyme and oregano. Sauté until onions are translucent. Add drained black-eyed peas, vegetable stock, water and chopped ham. Simmer until peas are tender, approximately 40-50 minutes. Add collards and simmer an additional 20-30 minutes. Pepper to taste. Serve hot. All materials courtesy of Family Features. For more leftover recipes you’ll love, visit and www.face