Chef Andrew Faulkner
Blackeyed Pea Soup with Collard Greens
Category
Soup & Stew
Servings
2 - 4 servings
Prep Time
25 minutes
Cook Time
30 minutes
Author:
Chef Andrew Faulkner
Ingredients
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1 Maui Onion, chopped fine
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1 Organic Garlic, minced fine
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4 ounces Ham, cooked
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2 tablespoons Olive Oil
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½ pound Organic Collard Greens, washed and patted dry
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1 cup Chicken Broth (8 fluid ounces)
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3 cups Water
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1 tub Black-Eyed Peas (about 1½ cups), cooked and drained
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1 teaspoon Cider vinegar
Directions
Chop onion and garlic and cut ham into ¼ 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.
Filed in:
Black-Eyed Peas,
Blackeyed Pea Soup with Collard Greens,
Blackeyed Peas,
Collard Greens,
Garlic,
Maui Onion,
Maui Onions,
Organic Collard Greens,
Organic Garlic,
Soup,
Soup & Stew
