Ingredients
2 cup(s)
Hickory smoked spiral sliced ham
2 cup(s)
1 lb.
Black eyed peas, rinsed and soaked over night
1 lb.
1 Tbsp.
Olive oil
1 Tbsp.
2 whole
Medium yellow onions, chopped
2 whole
2 clove(s)
Garlic
2 clove(s)
1 Tbsp.
Ham base
1 Tbsp.
5 ds.
Hot sauce
5 ds.
1 1/2 Tsp.
Dried thyme
1 1/2 Tsp.
1 Tsp.
Dried oregano
1 Tsp.
64 oz.
Vegetable stock (can substitute chicken stock)
64 oz.
1 cup(s)
Water
1 cup(s)
1/2 lb.
Collards, cut into thin ribbons
1/2 lb.
1 - 3 ds.
Pepper
1 - 3 ds.
Directions
In a large stock pot add olive oil.
Stir in onions, garlic, ham base, hot sauce, thyme and oregano.
Saute until onions are translucent.
Add drained black eyed peas, vegetable stock, water and chopped ham.
Simmer until peas are tender.
Approximately 40-50 minutes.
Add collards and simmer an additional 20 to 30 minutes.
Pepper to taste.
Serve hot.
For the Love of Meat
