Black-Eyed Pea and Collard Green Soup
Just a little pork transforms this healthy, hearty Back-Eyed Pea and Collard Green Soup into a soul satisfying main course.
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Cooking tools:
- Saucepan
- Soup kettle
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 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
- ground black pepper
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