- 1 small bunch (about 1 pound) collard greens
- 2 tablespoons olive oil
- 8 ounces smoked ham steak, cut into 1/4-inch cubes
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 medium carrot, chopped (I used a handful of baby carrots because I was out of whole)
- 1 stalk celery, chopped
- 1/4 teaspoon crushed red-pepper flakes
- Kosher salt and freshly ground black pepper
- 6 cups low-sodium chicken broth
- 1 dried bay leaf
- One 15 1/2-ounce can black-eyed peas, drained and rinsed
- One 15-ounce can diced tomatoes, with juices
- 2 cups cooked brown rice (I used a packet)
- Dash of hot sauce, preferably Tabasco
- Dash of Worcestershire sauce
- Parmesan cheese, grated, for topping
- Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.
- Heat the olive oil in a large, heavy pot over medium-high heat. When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes. Sprinkle in the red-pepper flakes, and season with salt and pepper. Add the collard greens, and sauté until they begin to soften.
- Pour in the chicken broth, the bay leaf, the black-eyed peas, and the can of tomatoes with their juices. Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce.
- Spoon into bowls, and sprinkle each bowl with Parmesan cheese.
|I wish this picture did it justice!|
Time: 15 minutes prep, about 40 minutes cooking
Source: adapted from www.tastebook.com