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Categories:
cooking oil scallions garlic chard black-eyed peas water chicken broth Tabasco sauce salt ham fresh ground black pepper vinegar
Viewed: 19 - Published at: 7 years agoIngredients
- 2 tablespoons cooking oil
- 6 scallions, white bulbs and green tops chopped and reserved separately
- 2 cloves garlic, minced
- 1/2 pound Swiss chard or other greens, tough stems removed, leaves washed well and shredded (about 4 cups)
- 2 10-ounce packages frozen black-eyed peas (about 4 cups)
- 3 cups water
- 3 cups canned low-sodium chicken broth or homemade stock
- 1/2 teaspoon Tabasco sauce
- 1 3/4 teaspoons salt
- 1 1/2-pound piece ham, diced
- 1/4 teaspoon fresh-ground black pepper
- 2 teaspoons red- or white-wine vinegar
Method
- In a large pot, heat the oil over moderately low heat.
- Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.
- Add the Swiss chard, black-eyed peas, water, broth, Tabasco, and salt to the pot.
- Bring to a boil.
- Reduce the heat and simmer, partially covered, stirring occasionally, until the black-eyed peas are tender, about 20 minutes.
- Stir the ham into the soup and cook until the ham is warmed through, about 2 minutes.
- Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.
