2 cans (15 to 16 ounces each) black-eyed peas, drained
2 cups canned crushed tomatoes
Salt and ground black pepper
Instructions
Bring 6 cups of salted water to boil in a large saucepan. Add collard greens and simmer to partially cook, about 5 minutes.
Meanwhile, heat oil in a large soup kettle. Add prosciutto, sauté until almost crisp, just a couple of minutes. Add onions and garlic; sauté until tender, 3 to 4 minutes longer.
Add collard greens and the cooking liquid, peas, and tomatoes; bring to a simmer, generously seasoning with salt and pepper. Continue to simmer until collards are just tender and flavors have blended, about 20 minutes. Adjust seasonings, including additional salt and pepper if necessary. Serve!
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/black-eyed-pea-and-collard-green-soup/