- 3 tablespoons olive oil
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- Salt and pepper
- 2 smoked turkey legs
- 1 bouquet garni
- 3 quarts water
- 1 pound black-eyed peas, soaked overnight
- 1 teaspoon cayenne pepper
- Louisiana hot sauce, to taste
For the collard greens:
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 cloves garlic, crushed
- 1 bunch collard greens, stems removed, cut crosswise and julienned
- Crushed red pepper, to taste
- 1 cup chicken stock or water
In a large soup pot, heat the olive oil and sweat the onion, celery and green pepper until softened. Season with salt and pepper. Add the turkey legs, the bouquet garni and the water and bring to a boil. Reduce the heat to a simmer and cook until very tender, 1 1/2 to 2 hours, skimming to remove any foam that rises to the surface. (If the liquid reduces too much, add water as necessary to keep the legs covered. The ideal end result is a flavorful broth.) Add the black-eyed peas, cayenne pepper, and hot sauce and return to a simmer. Remove any foam that rises to the surface and cook until the peas are tender, about 40 minutes. Remove the turkey legs from the pot and, when cool enough to handle, remove the meat from the bones. Reserve the meat to use as garnish for the soup. Discard bones.
While the soup is simmering, cook the greens: Heat the 2 tablespoons of olive oil in a medium saucepan, add the onions and crushed garlic. When the onions are tender and the garlic is fragrant add the collard greens, and season with salt and crushed red pepper. Toss the greens to lightly wilt them. Once all of the greens are wilted, add the chicken stock or water. Cover the greens and allow them to steam for 8 to 10 minutes. Remove the greens from the pan using a slotted spoon.
Ladle the soup into bowls, garnish with the smoked turkey meat and the collard greens.