Tuesday’s Taste Tempters 3.8.11
Posted: Tuesday, March 8, 2011 8:01 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at firstname.lastname@example.org.
Today’s recipe has been submitted by Pick Tennessee Products.
Hoppin’ John Soup with Collard Greens
Yield: 4 servings
1/4 cup olive oil (or enough to cover bottom of stockpot)
2 medium sweet onions, peeled and finely chopped
2 garlic cloves, minced
1/2 pound cooked ham, coarsely chopped
1 pound collard, turnip or mustard greens, chopped
6 cups water
2 cups chicken stock
2 (16-ounce) cans black-eyed peas, drained and rinsed
1 1/2 cups cooked rice
3/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cider vinegar
Place the oil in a large stockpot over medium heat. Add the onions, garlic and ham. Cook, stirring occasionally until the onions are completely soft, about 13 minutes.
Add the collards, water and stock. Bring to a boil, reduce heat and simmer uncovered until the collards are tender, about 20 minutes.
Meanwhile, in a small bowl, mash half of the peas with a fork. Stir the mashed peas, whole peas and rice into the soup. Simmer uncovered 5 minutes. Stir in the salt, pepper and vinegar. Serve warm with hot cornbread.
Published in The Messenger 3.8.11