Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 2 garlic cloves, finely minced

  3. 2 cups chopped cooked ham

  4. 2 tablespoons olive oil

  5. 1 pound collard greens, stems and ribs removed; finely chopped

  6. 8 cups chicken broth

  7. 1 (16-ounce) can black-eyed peas, rinsed and drained Salt and freshly ground black pepper to taste

  8. 1 tablespoon cider vinegar

Instructions Jump to Ingredients ↑

  1. In a 3-quart saucepan cook onion, garlic, and ham in oil over medium-low heat, stirring occasionally, until onion caramelizes to a pale golden. Add collards and broth to onion mixture and simmer until collards are tender,about 20 minutes. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.


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