Black-Eyed Pea Soup with Ham and Greens
- 2 tablespoons extra virgin olive oil
- 2 ounces ham or prosciutto, chopped
- 1 medium onion, chopped
- 2 cups cooked, canned, or frozen black-eyed peas
- 2 cups watercress, washed, trimmed, and chopped
- Salt and freshly ground black pepper
Instructions:
The soup draws its main flavors from olive oil, cured meat, and watercress.
- Pour 1 tablespoon of the oil into a deep skillet or casserole and turn the heat to medium-high. Add the meat and cook, stirring, for a minute; then add the onion and cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Add the peas and 4 cups water and bring to a boil; turn the heat to medium-low and simmer, uncovered, until the peas are completely tender— 10 minutes for cooked or canned black-eyed peas, about 30 minutes for frozen.
- Stir in the watercress and cook, stirring occasionally for just a couple of minutes, or until it wilts. Add more water, if necessary. Taste and adjust the seasoning, stir in the remaining 1 tablespoon oil, and serve.