How to make it

  • In a large saucepan, heat oil over medium heat.
  • Add onion, garlic, carrot and ham.
  • Cook, stirring occasionally, until onion is soft.
  • Add collards, broth, water, bay and red pepper flakes to the pan.
  • Simmer until greens are tender, about 25 minutes.
  • Rinse and drain black-eyed peas.
  • In a medium mixing bowl mash one can of peas.
  • Stir mashed and whole peas into soup and simmer 5 minutes.
  • Season with salt and pepper; stir in vinegar
  • Heat through and serve.

Reviews & Comments 2

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    " It was excellent "
    peetabear ate it and said...
    great post thank you... five forks...
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    This is a beauty, gil! I'm waiting for the weekend so we can make great quantities and have lots of leftovers... My thanks and my five, my friend.
    Was this review helpful? Yes Flag

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