Black Eyed Pea With Collard Greens
By: Cresent
Published: Wednesday, December 23, 2009 - 12:38am

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

1 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. 2 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. 3 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. 4 4. Add chopped collard greens, stir, and cook for 45 minutes. 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 cups" 8 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. 9 Perhaps this makes it altogether a different soup, but it's still a delicious one." -Sally