From Asparagus to Zucchini
3 cups dried black eye peas
6-8 cups packed chopped mixed greens (collard, kale, mustard)
6 cloves garlic, minced
1 ½ tsp salt
fresh ground black pepper
2 medium leeks, cleaned and chopped
Place black-eyed peas and 6 cups water in very large soup pot or Dutch oven. Bring to a boil, lower heat and simmer, partially covered, until peas are tender. (check water level occasionally, if it’s getting dry, add more water.) About 15 minutes into the cooking, add garlic. The peas will take 30-35 minutes to cook. When they are nearly tender, stir in salt, leeks, and greens. Cover and continue to simmer a few more minutes. The greens and leeks will cook very quickly. Season to taste with pepper. Serve hot.
Makes 6-8 servings.