Black Eyed Pea With Collard Greens

Photo: flickr user tracyshaun

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. 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. 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. 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. Add chopped collard greens, stir, and cook for 45 minutes. Salt to taste and serve immediately.

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

(southern) flavor.

Yield: "10 cups"

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.

Perhaps this makes it altogether a different soup, but it's still a delicious one." -Sally