Rating: 5 stars
2 Ratings
  • 5 star values: 2
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There's nothing better than a pot of Southern-style slow-simmered greens, flavored with salty ham and a dose of vinegar. Our quick soup starts with the same ingredients, adds black-eyed peas and a shot of Tabasco, and cooks in no time. Add more Tabasco or vinegar to suit your taste.

Recipe by Food & Wine January 1998

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Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the oil over moderately low heat. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.

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  • 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.

  • Variations: Instead of the Swiss chard, use your own favorite greens. Collard, mustard, kale, or beet greens would each lend its unique flavor to the soup.

  • Wine Recommendation: This soup has more than enough oomph to partner a rich California Syrah. Spicy blackberry and green-olive flavors, a strong earthy streak, and solid structure are its hallmarks, and all of these will go well here.

Source

Quick From Scratch Soups & Salads

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