Black Eyed Pea With Collard Greens Recipe

• 1/2 lb black-eyed peas Water to cover
• 2 Tbsp. extra virgin olive oil
• 1 lrg Spanish onions coarsely minced
• 1 x carrot peeled and sliced
• 1 stalk celery sliced
• 2 x Cloves garlic finely minced
• 8 c. low-salt chicken or possibly vegetable stock
• 1 c. dry white wine
• 1 tsp dry thyme
• 1/4 tsp red pepper flakes
• 2 x bay leaves
• 3/4 lb collard greens or possibly more, minced

1. 1.
2. Put black-eyed peas in a pot with the water and bring to a boil.
3. Reduce heat to medium and cook till needed in this recipe.
4. 2.
5. Heat oil over low flame in a heavy-bottomed 6-qt stockpot.
6. Add in onion, carrot, celery, and garlic and cook, covered, till vegetables are tender, about 20 min.
7. 3.
8. Add in stock, wine, and spices and bring to a boil.
9. Drain and rinse beans and add in to soup pot.
10. Reduce heat to medium and cook, partially covered, for 2 hrs.
11. 4.
12. Add in minced collard greens, stir, and cook for 45 min.
13. Salt to taste and serve immediately.
14. 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
15. (southern) flavor.
16. Yield: "10 c."
17. Appetit magazine.
18. Sally is Southern.
19. I am Northern, not as patient, and don't have the Southern fondness for pork.
20. My version, therefore, has both fewer steps and fewer ingredients.
21. Perhaps this makes it altogether a different soup, but it's still a delicious one."
22. -Sally

blackeyed peas water, extra virgin olive oil, onions, carrot, celery, garlic, lowsalt chicken, white wine, thyme, red pepper, bay leaves, collard greens

Taken from cookeatshare.com/recipes/black-eyed-pea-with-collard-greens-85781 (may not work)