Black Eyed Pea And Collard Greens Soup Food

BLACK-EYED PEAS AND COLLARD GREENS SOUP

Steps:

• In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage; cook, stirring frequently, until browned, 5 to 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Wipe pot clean with a paper towel.
• Heat remaining 1 tablespoon oil in pot over medium-high heat. Add onion and carrot; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in sausage, broth, tomatoes, greens, peas, thyme, salt, and pepper until greens are wilted, and bring to a boil. Reduce heat to medium, cover, and cook until greens and peas are tender, 30 to 40 minutes. Garnish with thyme, if desired.

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
• Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
• Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

BLACK-EYED PEA AND COLLARD GREENS SOUP

Steps:

• Place peas in a large bowl and cover by a few inches with water.
• Cover the bowl and let sit at room temperature for 8 hours or overnight; drain and rinse well.
• Heat oil in a large pot over medium heat.
• Add onion, garlic, bacon and celery and cook, stirring occasionally, until onion is translucent, 5 to 8 minutes.
• Add peas and broth and bring to a boil, skimming off any foam on the surface.
• Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes.
• Add collard greens and carrots and simmer until tender, 15 to 20 minutes more.
• Season with salt, pepper and hot sauce and serve.

COLLARD GREEN AND BLACK-EYED PEA SOUP

Steps:

• Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
• Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
• Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
• Remove chicken wings and allow to cool.
• Separate chicken meat from bones and return meat to soup.
• Season with hot sauce (optional) Serve with cornbread.

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS

Steps:

• Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
• While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
• Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

SMOKY VEGETARIAN BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• Bring a pot of water to a boil. Add black-eyed peas and boil for 1 minute. Drain.
• Bring 3 cups water to a boil in the same pot and stir in ham seasoning. Add peas and simmer until tender, 45 minutes to 1 hour.
• Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 30 seconds. Add collard greens and cayenne; cover and cook until greens are soft, about 10 minutes. Add cooked black-eyed peas and heat through, about 5 minutes. Season with salt before serving.

BLACK EYED PEA SOUP WITH HAM AND GREENS

Steps:

• Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
• Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
• Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
• Don't omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.