Ingredients
16 ounces
Farmland Diced Ham
16 ounces
3 cups
Dried Black-Eyed Peas, Soaked Overnight
3 cups
3 tablespoons
Extra Virgin Olive Oil
3 tablespoons
1/2 cup
Yellow Onion, Diced
1/2 cup
1/4 cup
Carrots, Diced
1/4 cup
2 tablespoons
Fresh Garlic, Minced
2 tablespoons
14 ounces
Fire Roasted Tomatoes
14 ounces
3 cups
Chicken Broth
3 cups
4
Bay Leaves
4
1/2 teaspoon
Crushed Red Pepper
1/2 teaspoon
1 pound
Collard Greens, Stems Removed
1 pound
1/4 cup
Flat Parsley, Chopped
1/4 cup
1 loaf
Crusty Bread
1 loaf
Directions
Heat a large Dutch oven over medium-high heat.
Add the extra virgin olive oil and ham and sauté until browned. Add the onion, carrots, celery, and garlic, and sauté until just turning tender.
Drain the black-eyed peas and add them to the pot with the tomatoes, chicken broth, bay leaves, and crushed red pepper.
Bring to a boil and reduce to a simmer. Cook for 40 minutes, stirring often.
Add the collard greens and cook for an additional 20 minutes and transfer to a serving bowl.
Garnish with the parsley and serve hot with the bread on the side.
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