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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bestow good luck on New Year's Day with bowls of Hoppin' John Soup. Smoky flavor shoots through this good-for-you soup of peas and collards. Ingredients:
1/2 (16-oz.) package dried black-eyed peas, rinsed and sorted |
2 pounds smoked turkey wings |
1/3 cup finely chopped country ham |
1/4 teaspoon dried crushed red pepper |
2 garlic cloves, minced |
1 jalapeño pepper, seeded and minced |
2 carrots, cut into 1-inch pieces |
1 celery rib, diced |
1 large sweet onion, diced |
1 bay leaf |
2 tablespoons canola oil |
1/2 (16-oz.) package fresh collard greens, trimmed and finely chopped |
1 tablespoon hot sauce |
1 tablespoon apple cider vinegar |
hot cooked brown rice |
cornbread croutons |
flat-leaf parsley leaves |
Directions:
1. Bring peas, turkey wings, and 6 cups water to a boil in a large Dutch oven. Cover, reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming any foam from surface. Drain peas, reserving 1 1/4 cups liquid. Remove turkey meat from bones. Chop meat.
2. Sauté ham and next 7 ingredients in hot oil in Dutch oven over medium-high heat 10 minutes or until vegetables are tender. Add peas, reserved 1 1/4 cups liquid, turkey meat, collards, hot sauce, and 6 cups water. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf. Serve over rice with Cornbread Croutons and parsley.
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