Black-Eyed Pea and Collard Greens Soup
Prep Wash hands with soap and water.; Wash collard greens, remove stems, and chop.; Drain and rinse black-eyed peas.
| Ingredient | Mass | Operations | ||||
|---|---|---|---|---|---|---|
| vegetable oil | 14 g1 tablespoon | Saute oniongarlic, and ham in oil until onion is clear, 3-5 min | Add collard greens and brothcover and simmer 20 min until tender | Stir mashed and whole peas into soupsimmer 5 min | Season with salt and pepper to taste | Stir in vinegar just before serving |
| onion, chopped | 110 g1 medium | |||||
| garlic powder | 0.4 g1/8 teaspoon | |||||
| deli ham, sliced | 115 g1/4 pound | |||||
| collard greens, stems removed and chopped | 225 g3 cups | |||||
| low-sodium broth (chicken or vegetable) | 410 g1 can | |||||
| black-eyed peas, low-sodium | 850 g2 cans | Mash half of the black-eyed peas with a fork | ||||
| salt | to tastenot stated, researched | |||||
| black pepper | to tastenot stated, researched | |||||
| apple cider vinegar | 10 g2 teaspoons | |||||