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Ingredientes
- 1/2 lb black-eyed peas Water to cover
- 2 Tbsp. extra virgin olive oil
- 1 lrg Spanish onions coarsely minced
- 1 x carrot peeled and sliced
- 1 stalk celery sliced
- 2 x Cloves garlic finely minced
- 8 c. low-salt chicken or possibly vegetable stock
- 1 c. dry white wine
- 1 tsp dry thyme
- 1/4 tsp red pepper flakes
- 2 x bay leaves
- 3/4 lb collard greens or possibly more, minced
Direcciones
- 1. Put black-eyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook till needed in this recipe.
- 2. Heat oil over low flame in a heavy-bottomed 6-qt stockpot. Add in onion, carrot, celery, and garlic and cook, covered, till vegetables are tender, about 20 min.
- 3. Add in stock, wine, and spices and bring to a boil. Drain and rinse beans and add in to soup pot. Reduce heat to medium and cook, partially covered, for 2 hrs.
- 4. Add in minced collard greens, stir, and cook for 45 min. Salt to taste and serve immediately.
- VARIATION: You can use equivalent amounts of white beans and kale in place of the black-eyed peas and collard greens for a soup with a Portuguese
- (southern) flavor.
- Yield: "10 c."
- Appetit magazine. Sally is Southern. I am Northern, not as patient, and don't have the Southern fondness for pork. My version, therefore, has both fewer steps and fewer ingredients.
- Perhaps this makes it altogether a different soup, but it's still a delicious one." -Sally
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 10 servings | |
| Calories 335 | |
| Calories from Fat 200 | 60% |
| Total Fat 22.21g | 28% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 102mg | 4% |
| Potassium 349mg | 10% |
| Total Carbs 3.87g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.18g | 1% |
| Protein 24.7g | 40% |
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