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1 large onion, chopped

2 garlic cloves, finely minced

2 cups chopped cooked ham

2 tablespoons olive oil

1 pound collard greens, stems and ribs removed; finely chopped

8 cups chicken broth

1 (16-ounce) can black-eyed peas, rinsed and drained

Salt and freshly ground black pepper to taste

1 tablespoon cider vinegar

1. In a 3-quart saucepan cook onion, garlic, and ham in oil over medium-low heat, stirring occasionally, until onion caramelizes to a pale golden.
2. Add collards and broth to onion mixture and simmer until collards are tender,about 20 minutes.
3. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

Serves 4 to 6.