Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1/2 (16 oz.) pkg. dried black-eyed peas, rinsed and sorted
• 2 lb. smoked turkey wings
• 1/3 cup finely chopped country ham
• 1/4 tsp. dried crushed red pepper
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 2 carrots, cut into 1-inch pieces
• 1 celery rib, diced
• 1 large sweet onion, diced
• 1 bay leaf
• 2 Tbsp. canola oil
• 1/2 (16 oz.) pkg. fresh collard greens, trimmed and finely chopped
• 1 Tbsp. hot sauce
• 1 Tbsp. apple cider vinegar
• Hot cooked brown rice
• Cornbread Croutons:
• 1/2 cup chopped fresh cilantro
• 2 jalapeno peppers, seeded and chopped
• 1 pkg. your favorite cornbread batter mix, prepared (but not cooked)
• Flat-leaf parsley leaves

Directions

1. Bring peas, turkey wings, and 6 cups water to a boil in a large Dutch oven. Cover, reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming any foam from surface. Drain peas, reserving 1 1/4 cups liquid. Remove turkey meat from bones. Chop meat.
2. Saute ham and next 7 ingredients in hot oil in Dutch oven over medium-high heat 10 minutes or until vegetables are tender. Add peas, reserved 1 1/4 cup liquid, turkey meat, collards, hot sauce, and 6 cups water. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf. Sere over rice with cornbread Croutons and parsley.

3. makes 1! cups

4. Cornbread Croutons:

5. Stir cilantro and jalapeno peppers, seeded and chopped, into cornbread mixture. Bake; cool 10 minutes. Cut into 1-inch cubes. Bake at 375 degrees in a lightly greased jelly-roll pan until edges are golden, stirring halfway through.

6. makes 6 dozen

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