Photo: Black-Eyed Pea Soup with Smoked Turkey and Collard Greens Recipe
Ingredients
- 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
- Salt
- Crushed red pepper, to taste
- 1 cup chicken stock or water
Directions
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.
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By Melbrown40
on December 05, 2011
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This recipe was great for my Thanksgiving leftovers. I used my leftover smoked turkey, black-eyed peas and collard greens. Reduced water to 2 quarts since turkey was already cooked. After sweating the vegetables, I mixed everything together in a large pot, brought to a boil and then simmered for 40 minutes. Before serving I placed a chunk of cornbread stuffing in the center of the bowl. One of my guest stated it was like "Thanksgiving in a bowl."
By chance_tate_130...
Dallas, 83
on August 19, 2010
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Wonderfully easy. I did a few things different. Over night i let my peas soak (b/c they were dry and let the turkey cook also over night in the slow cooker. I didnt bother with the collard greens at all. I used green onions, celery seed, and garlic instead of onions, celery, and green peppers, simply because i did not want to go to the store. I also left the skin on the turkey because we arent healthy people lol.
I suggest taking it easy on the spicy spice if you are going to have left overs b/c the next day it is like the fire revamped over night in the fridge and had more heat to it. Also, the next night, i just threw all the turkey in that was left and heated it up with rest of it and it was great instead of just using it as a topping. next time i plan to de-bone the turkey and pop it in the slow cooker to cook with the peas.
By Dj Sires
Ringgold, GA
on July 29, 2009
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This is very, very good. I used a different smoked turkey piece, but the rest was exactly as the Chef suggested. Can't say it was a really PRETTY looking meal, but my taste buds didn't really care what my eyes thought. Highly suggest trying this. Thank you
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