Ham and Black-eyed Pea Soup with Collard Greens
For good fortune in 2009, do as Southeners do: eat black-eyed peas today. beautifulordinaire’s soup will do the trick:
2 medium onions
2 garlic cloves
one 1/2 pound piece of cooked ham
4 tablespoons olive oil
1 pound of collard greens
2 cups of chicken broth
6 cups of water
two 16 ounce cans of black-eyed peas
a couple of carrots chopped
2 teaspoons of cider vinegar
Chop onions and garlic and cut ham into ¼-inch dice. In a large saucepan cook onion, garlic and ham in oil over medium heat, stirring occasionally, until onion is pale golden.
While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, carrots, broth, and water into onion mixture and simmer until collards are tender, about 20 minutes.
Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer for 5 minutes. Season soup with salt and pepper and stir in vinegar.