Black-Eyed Pea and Collard Green Soup
Adapted from The Southern Foodie, Thomas Nelson 2012
Serves: Makes about 2 quarts, serving 4 to 6 
  • 1 bunch (1 pound) collard greens, stemmed, washed, and coarsely chopped
  • 2 tablespoons olive oil
  • 4 thin slices prosciutto (about 2 ounces)
  • 1 large onion, cut into medium dice
  • 2 large garlic cloves, minced
  • 2 cans (15 to 16 ounces each) black-eyed peas, drained
  • 2 cups canned crushed tomatoes
  • Salt and ground black pepper
  1. Bring 6 cups of salted water to boil in a large saucepan. Add collard greens and simmer to partially cook, about 5 minutes.
  2. 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.
  3. 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