You will need:
Place the oil in a large stockpot over medium heat. Add the onions, garlic and ham. Cook, stirring occasionally until the onions are completely soft, about 13 minutes.
Add the collards, water and stock. Bring to a boil, reduce heat and simmer uncovered until the collards are tender, about 20 minutes.
Meanwhile, in a small bowl, mash half of the peas with a fork. Stir in the mashed peas, whole peas and rice into the soup. Simmer uncovered 5 minutes. Stir in the salt, pepper and vinegar. Serve warm with hot cornbread.
Yield: 4 servings
Pair with Trillium from Sugarland Cellars
Pick Tennessee Products is presented by the Tennessee Department of Agriculture Market Development Division.
© 2013 State of Tennessee | State of Tennessee Web Policies