The recipe starts off with a stock made from flavorful ham hock. Peas, cooked in ham stock or water, along with kale are added toward the end of the cooking time. This ensures the beans are perfectly cooked, not mushy, and that the greens stay bright green, just like greenbacks. Not only is this meal symbolic of all of our hopes and wishes for the new year, but it's also very nutritious. Start the new year off right in every way that counts with a bowl of this "good luck" soup. Happy New Year!
Black-Eyed Pea and Kale Soup
2 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, finely chopped
1 large carrot, diced
2 ribs celery, diced
8 cups ham stock
1 bay leaf
4 cups cooked black-eyed peas
1 bunch kale, stems removed, torn into pieces
fine sea salt
freshly ground black pepper
Heat oil in a large pot over medium-high heat. Add onion and garlic; sauté until translucent, about 5 minutes. Add carrot and celery, sauté an additional 5 minutes. Add ham stock and bay leaf, cover, and simmer until vegetables are tender, about 20 to 25 minutes. Add black-eyed peas and kale. Continue to simmer until kale is wilted, about 5 minutes. Season with salt and pepper. Remove bay leaf before serving. Yield: 6 to 8 servings.