Ingredients
1 tablespoon canola oil1-1/2 pounds lean ground beef (90% lean)1 large sweet onion, diced1 large sweet potato, peeled and diced1 medium sweet pepper (any color), diced1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1 tablespoon ground cumin1 tablespoon curry powder3/4 teaspoon salt1/2 teaspoon coarsely ground pepper2 cans (14-1/2 ounces each) reduced-sodium beef broth4 cups chopped collard greens or chopped fresh spinach
Preparation
In a Dutch oven, heat oil over medium heat. Cook and stir ground beef until no longer pink, 8-10 minutes; crumble meat. Add the onion, sweet potato and pepper; saute until onion and pepper are slightly softened, 4-5 minutes.Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes.
Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.
For slow cooker: In a 4- to 5-qt. slow cooker, crumble ground beef; add next 8 ingredients. (You don’t need the canola oil.) Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens.
