Ham and Black-Eyed Pea Soup with Collard Greens

ingredients

• 1 medium onion
• 1 garlic clove
• a 1/2 cup piece cooked ham
• 2 tablespoons olive oil
• 1/2 pound collard greens
• 1 cup chicken broth (8 fluid ounces)
  1 cup water & 1 teaspoons bouillon
• 3 cups water
• a 2 cups can black-eyed peas (about 1 1/2 cups)
• 1 teaspoon cider vinegar

directions

Chop onion and garlic and cut ham into 0.25 inch dice. In a 3 quarts saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.

While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.

Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.