Black-Eyed Pea and Collard Green Soup - Three Many Cooks
Just a little pork transforms this healthy, hearty Back-Eyed Pea and Collard Green Soup into a soul satisfying main course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at threemanycooks.com.
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 and ground black pepper
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