Categories: Main Dish, Mark Bittman, Pork, Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 ounces ham or 2 ounces prosciutto or 2 ounces bacon, chopped
• 1 medium onion, chopped
• 2 cups cooked black-eyed peas (canned or frozen)
• 2 cups watercress, trimmed and chopped
• salt
• freshly ground black pepper

Directions

1. Put half the olive oil in a deep skillet or pot over medium-high heat; add the meat and cook, stirring, for one minute.

2. Add in the onion and cook, stirring occasionally, until it softens and begins to brown, about 10 minutes.

3. Add the peas and 1 quart of water and bring to a boil; turn the heat to medium-low and simmer, uncovered, until the peas are completely tender, 10 minutes for cooked or canned, about 30 minutes for frozen.

4. Stir in the watercress and cook, stirring occasionally, for just a couple of minutes, or until it wilts.

5. Add more water if the soup is very thick.

6. Taste and adjust the seasoning; stir in the remaining olive oil, and serve.

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