Black Eyed Pea and Ham Hock Soup
Ingredients
- 2 cups dried black-eyed peas, washed and picked over for stones
- 4 to 6 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth, plus more if necessary
- 2 smoked ham hocks
- 1 tablespoon canola oil
- 1 onion, preferably Vidalia, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, very finely chopped
- 1 teaspoon red pepper flakes
- 1 bunch collards, tough stems removed and discarded, leaves very thinly sliced in chiffonade (see page 197)
- Coarse salt and freshly ground black pepper
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