There's nothing better than a pot of Southern-style slow-simmered greens, flavored with salty ham and a dose of vinegar. Our quick soup starts with the same ingredients, adds black-eyed peas and a shot of Tabasco, and cooks in no time. Add more Tabasco or vinegar to suit your taste.
Plus: More Soup Recipes and Tips
2 tablespoons cooking oil
6 scallions, white bulbs and green tops chopped and reserved separately
2 cloves garlic, minced
1/2 pound Swiss chard or other greens, tough stems removed, leaves washed
well and shredded (about 4 cups)
3 cups canned low-sodium chicken broth or homemade stock
1/2 teaspoon Tabasco sauce
1 3/4 teaspoons salt
1 1/2-pound piece ham, diced
1/4 teaspoon fresh-ground black pepper
2 teaspoons red- or white-wine vinegar
How to Make It
In a large pot, heat the oil over moderately low heat. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.
Add the Swiss chard, black-eyed peas, water, broth, Tabasco, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the black-eyed peas are tender, about 20 minutes.
Stir the ham into the soup and cook until the ham is warmed through, about 2 minutes. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.
Variations Instead of the Swiss chard, use your own favorite greens. Collard, mustard, kale, or beet greens would each lend its unique flavor to the soup.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.