Serves 4-6
Chef Wanda’s Legacy Winter Soup – Collard Greens, Sweet Potatoes and Black Eyed Peas
12 cups (3 boxes) low sodium vegetable broth
1 cup dried black eyed peas
2 bay leaves
tabasco to taste
salt and pepper to taste
1 pound (2 medium) sweet potato, cubed in bite size pieces
2 Tablespoons Wanda’s Cooking Creole Spice*
1 large bunch of collard greens
1 medium yellow onion, chopped
2 medium cloves garlic, chopped
¼ cup olive oil
**Wanda’s Cooking Creole Spice has no Salt. Purchase at Oaktown Spice Shop
Soup Preparation
Pre-heat oven 375 F.
Combine 8 cups vegetable broth, dried black eyed peas, bay leaf, tabasco, and pinch of salt in large pot. Cover pot and bring to a boil. Reduce heat and simmer on medium for 30 minutes.
Toss sweet potato cubes in olive oil and 1 Tablespoon of Creole spice. Spread on a baking sheet and roast in oven for 20 minutes.
Separate collard green “stems” from leaves. Cut leaves into thin ribbons. Chop collard green stems.
Sauté chopped onion, garlic, and collard green stems in olive oil until tender. Add to pot with cooked black eye peas.
Add remaining broth (as needed), 1 Tablespoon Creole spice, along with roasted sweet potatoes, collard greens leaves, to pot of black eyed peas.
Bring to a boil and then reduce heat to medium to simmer for another 20 minutes.
Once collard greens are tender, taste and add salt and pepper as needed.
Serve with Corn Bread