Directions:
- Bring peas, ham bone, and 8 cups of water to a boil in a 6 quart Dutch oven. Reduce heat to medium low and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving 1 cup of cooking liquid along with ham bone; set aside.
- Heat oil in 12 quart pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeno, carrot, onion, celery, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes. Add reserved black-eyed peas, ham bone, and reserved cooking liquid, along with greens and 12 cups of water. Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour. Stir in vinegar and season with salt and pepper.
- Spoon rice into bowls and ladle soup over rice. Garnish with chopped fresh tomates and chopped fresh green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.75 Kcal (907 kJ) | ||
| Calories from fat | 62.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 11% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 48.94mg | 2% | |
| Potassium | 210.86mg | 4% | |
| Total Carbs | 27.46g | 9% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 4.47g | 18% | |
| Protein | 5.13g | 10% | |
| Vitamin C | 19.5mg | 32% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 124.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 94.18 Kcal (394 kJ) | ||
| Calories from fat | 27.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 11% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 21.26mg | 2% | |
| Potassium | 91.62mg | 4% | |
| Total Carbs | 11.93g | 9% | |
| Sugars | 0.5g | 5% | |
| Dietary Fiber | 1.94g | 18% | |
| Protein | 2.23g | 10% | |
| Vitamin C | 8.5mg | 32% | |
| Calcium | 54.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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