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  • Prep Time:10 minutes

  • Cook Time: 30 minutes

  • Serving Size:

  • Serves: 6 Servings

Ingredients

1 tablespoon vegetable oil
1 medium onion
chopped
1/8 teaspoon garlic powder
1/4 pound deli ham
sliced (4 ounces)
3 cups collard greens
stems removed and chopped (1/2 pound)
1 can (14.5 oz) broth (fat-free
low sodium chicken or vegetable)
2 cans black-eyed peas
low-sodium
drained and rinsed (or 4 cups)
salt and pepper to taste (optional)
2 teaspoons apple cider vinegar

Steps

Wash hands with soap and water.
Wash the collard greens.*
Drain and rinse the black-eyed peas.
Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
Add collard greens and broth to the pot.
Cover and simmer for about 20 minutes until the collard greens are tender.
Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.
Taste, and add a small amount of salt and black pepper if desired.
Stir in vinegar just before serving.
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Nutrition Facts

Nutrients Amount
Total Calories 194
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 8 mg
Sodium 572 mg
Carbohydrates 32 g
Dietary Fiber 8 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 8 g
Vitamin D 0 mcg
Calcium 227 mg
Iron 2 mg
Potassium 743 mg

Eating Smart, Being Active
Colorado State University Extension

U.S. Department of Agriculture. MyPlate Kitchen Website. Black-Eyed Pea and Collard Greens Soup. Recipe source: Eating Smart, Being Active Colorado State University Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.