Ham Soup With Black-Eyed Peas And Ramen Noodles

• 2 -3 ham hocks
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon vegetable oil
• 2 cups collard greens, chopped, fresh or frozen
• 2 green onions, chopped, divided
• 1 garlic clove, chopped
• 2 (3 ounce) packages ramen noodles, slightly crushed, seasoning packets removed
• 1 (15 ounce) black-eyed peas, drained and rinsed
• 2 tablespoons cilantro, chopped, garnish

1. In a stockpot, cover ham hocks with water (about 7 cups). Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours. Cool and refrigerate until fat hardens on top, 2 to 3 hours (you can leave the hocks in the liquid). Skim fat and return broth to a stockpot and bring to a boil. Season to taste with salt and pepper and remove from heat.
2. In a separate stockpot over medium-high heat, add oil. When heated, add collard greens, 2/3 of the green onions and all the garlic. Stir-fry for 2 minutes. Don't overcook; the collards should still be bright green.
3. Pour hot ham broth (about 6 cups) over collards, add ramen noodles and beans and bring to a boil. Cook until the noodles are soft, 2 to 3 minutes. Garnish with reserved green onion and cilantro.

ham hocks, salt, pepper, vegetable oil, collard greens, green onions, garlic, ramen noodles, blackeyed peas, cilantro

Taken from www.food.com/recipe/ham-soup-with-black-eyed-peas-and-ramen-noodles-372983 (may not work)