Lisa demonstrated this recipe at the Peachtree Road Farmers Market.
Ingredients:
1 bunch collards, cleaned, stems removed, chopped 3 slices bacon, 1/4-dice 1 medium onion, 1/4-dice 1 stalk celery, 1/4-dice 3 ounces smoked sausage, sliced 1/4-inch thick 1 1/2 cups water 1 pound black eyed peas – canned or frozen 3 cloves garlic, chopped fine 4 cups chicken stock 1 bay leaf 1 teaspoon fine herbs salt and pepper to taste
Preparation:
Wash greens well, drain in colander. Put large pot of water on to boil. Put washed greens in boiling water, stir and blanch for one minute. Remove from water, drain in colander, and rinse with cold water. Set aside and let drain.
Place bacon in stock pot and sauté on medium heat. When bacon is half cooked, add onions, celery, and sausage. Sauté 2 minutes. Add water, cover, and turn fire down to med/low. Let simmer for 3 minutes. Remove cover. Add reserved greens, black-eyed peas, garlic, chicken stock, bay leaf and fine herbs. Let simmer med/low heat 20 minutes.
Using a wooden spoon, mash some of the peas against the side of the pot. This will thicken your soup. Season to taste and serve with cornbread or biscuits.