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“Make this Southern staple on New Year's Day for good luck all year!”
2hrs 30mins

Ingredients Nutrition


  1. Bring peas, ham bone, and 8 cups of water to a boil in a 6 quart Dutch oven. Reduce heat to medium low and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving 1 cup of cooking liquid along with ham bone; set aside.
  2. Heat oil in 12 quart pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeno, carrot, onion, celery, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes. Add reserved black-eyed peas, ham bone, and reserved cooking liquid, along with greens and 12 cups of water. Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour. Stir in vinegar and season with salt and pepper.
  3. Spoon rice into bowls and ladle soup over rice. Garnish with chopped fresh tomates and chopped fresh green onions.

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