cup olive oil (or
enough to cover bottom of stockpot)
2 medium sweet onions,
peeled and finely chopped
2 garlic cloves,
½ pound cooked ham, coarsely
1 pound collard, turnip or mustard greens, chopped
6 cups water
2 cups chicken stock
2 (16-ounce) cans black-eyed peas, drained and rinsed
1-½ cups cooked rice
¾ teaspoon salt
¼ teaspoon black pepper
2 teaspoons cider
|Place the oil in a large stockpot
over medium heat. Add the onions, garlic and ham. Cook, stirring
occasionally until the onions are completely soft, about 13 minutes.
collards, water and stock. Bring to a boil, reduce heat and simmer
uncovered until the collards are tender, about 20 minutes.
Meanwhile, in a
small bowl, mash half of the peas with a fork. Stir in the mashed peas,
whole peas and rice into the soup. Simmer uncovered 5 minutes. Stir in
the salt, pepper and vinegar. Serve warm with hot cornbread.
Yield: 4 servings