Finally, the weekend is in sight and there might be a moment of relaxation. I can't wait.
At New Years', I cooked up a huge amount of fresh Black-eyed Peas and used some in both these Southern Egg Rolls and this Good Luck Dip. I still had quite a bit of them left, so I froze them in a Ziploc bag and decided to give myself some time to find another way to use them.
Somehow, I came across this soup and it looked really inviting. My kids like collard greens and have told me that they are easier to chew than kale. Collard greens are something that I have learned to like too and so I decided to give this soup a try.
I didn't use the bacon because I didn't have any and don't really like cooking it. The soup did not lack flavor at all. It was delicious. It was one of those nights when my kids just gobbled it down and I couldn't believe my eyes. I was so happy. No bribery had to happen to get them to eat this dinner.
The leftovers have made for a couple of really great lunches for me this week. I love it when that happens.
Recipe for Collard Green & Black-eyed Pea Soup
* I just topped the soup with a little shredded cheese
* I omitted the bacon