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Ingredients
- 1 Tablespoon vegetable oil
- 1 medium onion, chopped
- ⅛ teaspoon garlic powder
- ¼ pound deli ham, sliced (4 ounces)
- 3 cups collard greens, stems removed and chopped (½ pound)
- 1 (14.5-ounce) can broth (fat-free, low sodium chicken or vegetable)
- 2 cans black-eyed peas, drained and rinsed (or 4 cups)
- 2 teaspoon apple cider vinegar
- Salt and pepper to taste
Directions
- Wash the collard greens.
- Drain and rinse the black-eyed peas.
- Collect, chop, dice and measure all ingredients before starting to recipe.
- Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3-5 minutes.
- Add collard greens and broth to the pot.
- Cover and simmer for about 20 minutes until the collard greens are tender.
- Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.
- Taste, and add a small amount of salt and black pepper if desired.
- Stir in vinegar just before serving.
- Refrigerate leftovers within 2 hours. Eat within 3-5 days.
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