BLACK-EYED PEA SOUP WITH GREENS AND HAM

1 	cup black-eyed peas
8 	ounces mustard greens, torn in bite-size pieces (8 cups 		packed)
8 	ounces collards, torn in bite-size pieces (8 cups packed)
2 	Tbls bacon drippings or olive oil
½ 	cup finely diced ham
1 	large yellow onion, coarsely chopped
3 	medium carrots, peeled and coarsely chopped
2	medium stalks celery, chopped 
1 	large clove garlic, minced 
8	cups (2 quarts) chicken broth 
1 	large whole bay leaf
1 	tsp salt, or to taste
½ 	tsp black pepper, or to taste


Place the black-eyed peas in a large, heavy saucepan and add enough cold water to cover by 3 inches. Bring to a boil, cover, remove from heat and let stand 2 hours. (If using frozen black-eyed peas, skip this step.) Drain the peas and return to the pan. Again cover with cold water by 3 inches, bring to a boil and simmer uncovered about 30 minutes. (Frozen peas will take less time.) Drain well and set aside.
Half fill a saucepot with cold water and bring to a boil over medium heat. Add mustard greens and collards and boil, uncovered, for 5 minutes. Drain the greens and plunge into ice water to set the color.

Heat the bacon drippings or oil over medium-high heat in the same large pot. Add the ham and brown 3 to 5 minutes. Reduce heat to medium, add the onion, carrots, celery and garlic and saute 8 to 10 minutes, or until limp.

Add the broth, bay leaf, salt, pepper and the reserved black-eyed peas and greens and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 15 minutes. Discard bay leaf, taste and adjust salt and pepper if needed before serving.

From 'A Love Affair With Southern Cooking," by lean Anderson. 

Serves:  								Source:  WSJ, 010109