Collard Green and Black-Eyed Pea Soup

Collard greens and black-eyed peas are two pillars of the African-American food tradition in the South, both originating from West Africa and arriving via the slave trade. Eaten together on New Year's Day they are said to bring good luck and prosperity. This simple, nourishing soup is eaten year-round wherever collard greens grow.

Serves: 6

Ingredients

• 300g (10 oz) dried black-eyed peas, soaked overnight and drained
• 500g (1 lb) fresh collard greens, tough stems removed, leaves roughly chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, sliced
• 1 medium carrot, diced
• 2 tbsp olive oil
• 1.5 litres (6 cups) low-sodium vegetable or chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp black pepper
• 1 tbsp apple cider vinegar (to finish)
• Pinch of red pepper flakes

Instructions

1. Heat the oil in a large pot over medium heat. Sauté the onion, celery, and carrot for 7–8 minutes until softened.
2. Add the garlic, smoked paprika, thyme, and pepper flakes. Stir for 1 minute.
3. Add the drained black-eyed peas and broth. Bring to a boil, then reduce to a steady simmer. Cook for 35–40 minutes until the peas are tender.
4. Stir in the chopped collard greens in two batches, allowing each batch to wilt before adding the next. Cook a further 15 minutes until the greens are fully tender and silky.
5. Stir in the apple cider vinegar and black pepper. Taste — the low-sodium broth should need little or no extra salt.
6. Serve with cornbread on the side.

Cook's Notes: Do not salt the peas while they cook — add any salt only at the very end, and only if necessary given your broth. A smoked turkey wing or neck bone is the traditional addition for meat-eaters; simmer it with the peas from step 3. The vinegar at the end is essential — it brightens the earthy depth of the greens.