Blackeyed Pea Soup with Collard Greens
By Chef Andrew Faulkner


1 Maui Onion chopped fine 
1 Organic Garlic minced fine 
4 ounces Ham cooked 
2 tablespoons Olive Oil 
1/2 pound Organic Collard Greens washed and patted dry 
1 cup Chicken Broth (8 fluid ounces) 
3 cups Water 
1 tub Blackeyed Peas (about 1 1/2 cups), cooked and drained 
1 teaspoon Cider vinegar 


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. 

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. 

Rinse and drain blackeyed 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.