2 teaspoons apple cider vinegar
salt and pepper to taste
- Wash, de-stem and chop the collard greens. Drain and rinse the black-eyed peas.
- Chop onion and ham.
- Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
- Add collard greens and broth to the pot. Cover and simmer for about 20 minutes until the collard greens are tender.
- Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.
- Taste, and add a small amount of salt and black pepper if desired.
- Stir in vinegar just before serving.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
If you like more spice, try using fresh garlic cloves and a dash of cayenne pepper.
More About Black Eyed Peas
How to Select
Choose dried black-eyed peas or peas canned with low or no sodium. Select dried peas that are dry, firm, clean, uniform in color and not shriveled.
How to Store
Store dried peas at room temperature, in a closed container to protect from moisture and pests. Store canned black-eyed peas at room temperature. Use before expiration date on can.
How to Prepare
To reconstitute dried black-eyed peas, put them in a large pot and cover with about 3 inches of water. Soak the peas overnight, then drain the water and rinse the peas. You can also "quick-soak" the peas by putting them in a pot, covering them with 3 inches of water, and bringing them to a boil for 3 minutes. Then cover, remove from heat, and let the peas soak for an hour. Drain and rinse the peas before using.
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