You will need:
1/4 cup olive oil (or enough to cover bottom of stockpot)
2 medium sweet onions, peeled and finely chopped
2 garlic cloves, minced
1/2 pound cooked ham, coarsely chopped
1 pound collard, turnip or mustard greens, chopped
6 cups water
2 cups chicken stock
2 (16-ounce) cans black-eyed peas, drained and rinsed
1-1/2 cups cooked rice
3/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cider vinegar
Place the oil in a large stockpot over medium heat. Add the onions, garlic and ham. Cook, stirring occasionally until the onions are completely soft, about 13 minutes.
Add the collards, water and stock. Bring to a boil, reduce heat and simmer uncovered until the collards are tender, about 20 minutes.
Meanwhile, in a small bowl, mash half of the peas with a fork. Stir in the mashed peas, whole peas and rice into the soup. Simmer uncovered 5 minutes. Stir in the salt, pepper and vinegar. Serve warm with hot cornbread.
Yield: 4 servings