Black Eyed Pea With Collard Greens

Ingredients

1/2 pound black-eyed peas
Water to cover
2 tablespoons olive oil
1 lrg Spanish onions coarsely chopped
1 carrot peeled and sliced
1 stalk celery sliced
2 Cloves garlic finely chopped
8 cups low-salt chicken or vegetable stock
1 cup dry white wine
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
2 bay leaves
3/4 pound collard greens or more, chopped

Preparation

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1. Put black-eyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook until needed in this recipe.
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2. Heat oil over low flame in a heavy-bottomed 6-quart stockpot. Add onion, carrot, celery, and garlic and cook, covered, until vegetables are tender, about 20 minutes.
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3. Add stock, wine, and spices and bring to a boil. Drain and rinse beans and add to soup pot. Reduce heat to medium and cook, partially covered, for 2 hours.
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4. Add chopped collard greens, stir, and cook for 45 minutes. Salt to taste and serve immediately.
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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
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(southern) flavor.
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Yield: "10 cups"
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Appetit magazine. Sally is Southern. I am Northern, not as patient, and do not have the Southern fondness for pork. My version, therefore, has both fewer steps and fewer ingredients.
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Perhaps this makes it altogether a different soup, but it's still a delicious one." -Sally

Tools

 



Yield:

10.0 servings

Added:

December 23, 2009

Creator:

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