Ham Soup With Black-Eyed Peas and Ramen Noodles

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READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon salt
  • 1
    teaspoon pepper
  • 1
    tablespoon vegetable oil
  • 2
    cups collard greens, chopped, fresh or frozen
  • 2
    green onions, chopped, divided
  • 1
    garlic clove, chopped
  • 2
    (3 ounce) packages ramen noodles, slightly crushed, seasoning packets removed
  • 1
    (15 ounce) black-eyed peas, drained and rinsed
  • 2
    tablespoons cilantro, chopped, garnish
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DIRECTIONS

  • In a stockpot, cover ham hocks with water (about 7 cups). Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours. Cool and refrigerate until fat hardens on top, 2 to 3 hours (you can leave the hocks in the liquid). Skim fat and return broth to a stockpot and bring to a boil. Season to taste with salt and pepper and remove from heat.
  • In a separate stockpot over medium-high heat, add oil. When heated, add collard greens, 2/3 of the green onions and all the garlic. Stir-fry for 2 minutes. Don’t overcook; the collards should still be bright green.
  • Pour hot ham broth (about 6 cups) over collards, add ramen noodles and beans and bring to a boil. Cook until the noodles are soft, 2 to 3 minutes. Garnish with reserved green onion and cilantro.
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