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  • Black Eyed Pea With Collard Greens

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    Black Eyed Pea With Collard Greens
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 lb black-eyed peas Water to cover
    • 2 Tbsp. extra virgin olive oil
    • 1 lrg Spanish onions coarsely minced
    • 1 x carrot peeled and sliced
    • 1 stalk celery sliced
    • 2 x Cloves garlic finely minced
    • 8 c. low-salt chicken or possibly vegetable stock
    • 1 c. dry white wine
    • 1 tsp dry thyme
    • 1/4 tsp red pepper flakes
    • 2 x bay leaves
    • 3/4 lb collard greens or possibly more, minced

    Directions

    1. 1. Put black-eyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook till needed in this recipe.
    2. 2. Heat oil over low flame in a heavy-bottomed 6-qt stockpot. Add in onion, carrot, celery, and garlic and cook, covered, till vegetables are tender, about 20 min.
    3. 3. Add in stock, wine, and spices and bring to a boil. Drain and rinse beans and add in to soup pot. Reduce heat to medium and cook, partially covered, for 2 hrs.
    4. 4. Add in minced collard greens, stir, and cook for 45 min. Salt to taste and serve immediately.
    5. VARIATION: You can use equivalent amounts of white beans and kale in place of the black-eyed peas and collard greens for a soup with a Portuguese
    6. (southern) flavor.
    7. Yield: "10 c."
    8. Appetit magazine. Sally is Southern. I am Northern, not as patient, and don't have the Southern fondness for pork. My version, therefore, has both fewer steps and fewer ingredients.
    9. Perhaps this makes it altogether a different soup, but it's still a delicious one." -Sally

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