“Recipe is from Smithfield.”
READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stock pot heat olive oil. Saute onions, garlic, ham base, hot sauce, thyme and oregano until onions are translucent.
  2. Add drained black eyed peas, vegetable stock, water and chopped ham. Simmer until peas are tender, approximately 40 to 50 minutes.
  3. Add collards and simmer an additional 20 to 30 minutes. Pepper to taste. Serve hot.

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