Ingredients

1 Tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, chopped
1/2 pound collard greens, chopped
1 cup low-sodium chicken broth
3 cups water
2 (16 ounce) cans of black-eyed peas, drained
4 ounces ham, diced
Salt and pepper (optional)
2 teaspoons vinegar

Directions
1. Chop onion, garlic and dice ham. Place them in a 3 quart saucepan with oil over medium heat. Stir occasionally until onion is pale gold.

 

2. Wash collard greens. Discard stems and center ribs. Finely chop greens. Add to pan with water and chicken broth. Simmer until collards are tender, about 20 minutes.

 

3. Place half of the drained peas in bowl; mash with a fork. Stir all peas into soup with ham. Simmer for 5 minutes.

 

4. Add salt and pepper to taste. Stir in vinegar before serving.