The collard greens and fiber-packed black-eyed peas are great in this nutritious soup.
Black-Eyed Peas and Greens
- Complexity: medium
- 2 cups dried black-eyed peas, drained and rinsed
- 1 bay leaf
- 2-3 cloves of garlic, peeled
- 1 medium onion, chopped
- 1 medium carrot, peeled and thickly sliced
- 1 smoked ham hock
- 6-7 cups of water
- 1-2 pounds collard greens, stems removed, washed and coarsely chopped
- 1 1/2 teaspoon red wine vinegar or cider vinegar
- dash of sea salt
- freshly ground black pepper
- Start by sautéing onion, garlic and bay leaf in the bottom of the pot.
- Place the remainder of the ingredients through water in a large pot. Bring to a boil, then reduce the heat and simmer until the black-eyed peas are tender.
- Drain and reserve 1-2 cups of stock.
- Discard the bay leaf, and garlic cloves.
- Put the black-eyed peas, onions and 1 cup of reserved stock to the pot.
- Remove and shred the meat from the ham hock, and add to pot.
- Add the carrot to the pot.
- Next stir the greens into the pot.
- Bring the black-eyed peas and other ingredients to a boil.
- Again, reduce the heat, cover and simmer until the collard greens are tender.
- Once the greens are tender stir in the vinegar, salt and pepper. Serve warm.