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New Year's: Ham & Black-Eyed Pea Soup with Collard Greens

Source of Recipe


Gourmet, December 1998






List of Ingredients



• 1 medium onion
  
• 1 clove garlic
  
• One 4-ounce piece cooked ham
  
• 2 Tbsp olive oil
  
• 1/2 lb. collard greens
  
• 1 cup chicken broth (8 fluid ounces)
  
• 3 cups water
  
• One 16-ounce can black-eyed peas (about 1-1/2 cups)
  
• 1 tsp cider vinegar
  






Instructions



1. Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan, cook onion, garlic and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
   
   
2. While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth and water to onion mixture and simmer until collards are tender -- about 20 minutes.
   
   
3. 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 5 minutes. Season soup with salt and pepper and stir in vinegar.
   
   Makes about 4 cups,
   serving 2 as a main course.