Ginas Hoppin John Soup

  1. Remove the stems and center ribs from the collard greens.
  2. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.
  3. Heat the olive oil in a large, heavy pot over medium-high heat.
  4. When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes.
  5. Sprinkle in the red-pepper flakes, and season with salt and pepper.
  6. Add the collard greens, and saute until they begin to soften.
  7. Pour in the chicken broth, the bay leaf, the black-eyed peas, and the can of tomatoes with their juices.
  8. Bring to a simmer, and cook for 30 minutes.
  9. Stir the rice into the soup to warm.
  10. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce.
  11. Spoon into bowls, and sprinkle each bowl with Parmesan cheese.

collard greens, olive oil, ham steak, onion, garlic, carrot, celery, redpepper, kosher salt, lowsodium, bay leaf, blackeyed peas, tomatoes, white rice, hot sauce, worcestershire sauce, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/gina-s-hoppin-john-soup-383973 (may not work)

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