Black-Eyed-Pea Soup with Greens and Ham Recipe

There’s nothing higher than a pot of Southern-style slow-simmered greens flavored with salty ham and a dose of vinegar. Our fast soup begins with the identical components, provides black-eyed peas and a shot of Tabasco, and cooks very quickly. Add extra Tabasco or vinegar to fit your style.

How one can use dried black-eyed peas as an alternative of frozen

If frozen black-eyed peas aren’t obtainable — or in case you’d fairly cook dinner your personal — use 1 1/2 to 2 cups dried peas to interchange the 20 ounces of frozen. Rinse them, then simmer in unsalted water till simply tender however not mushy, normally 35 to 45 minutes relying on their age. Since they gained’t launch as a lot starchy liquid because the frozen variety, you might need to scale back the added water by about 1/2 cup, or just modify the consistency because the soup simmers.

Can the Swiss chard be swapped out for different greens?

Sure, be at liberty to substitute your favourite greens, or those you might have available. Collard, mustard, kale, or beet greens would every lend their distinctive taste to the soup.

Notes from the Meals & Wine Check Kitchen

• Add the greens in two batches if the pot feels crowded. Swiss chard wilts rapidly, so letting the primary handful collapse earlier than including the remainder helps all the pieces cook dinner evenly.
• Barely thawing the black-eyed peas earlier than including them retains the pot from cooling down an excessive amount of for a faster cook dinner time.
• If the broth feels skinny as soon as the peas are tender, take off the lid and let it simmer briefly till it reaches the thickness you want.

Urged pairing

This soup has greater than sufficient oomph to companion with a wealthy California Syrah. Spicy blackberry and inexperienced olive flavors, a robust earthy streak, and stable construction are its hallmarks, and all of those will go properly right here.