Collard Green & Black-eyed Pea Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large onion, diced
• 1 large carrot, sliced
• 1 stalk celery, sliced
• 5 garlic cloves (4 sliced and 1 whole)
• 1 sprig fresh thyme
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 4 cups reduced-sodium chicken broth
• 1 (15 ounce) can diced tomatoes
• 5 cups chopped collard greens (about 1 bunch) or 5 cups kale leaves, tough stems removed (about 1 bunch)
• 1 (15 ounce) can black-eyed peas, rinsed
• 6 1/2 inch-thick slices baguette, preferably whole-grain, cut on the diagonal
• 6 tablespoons shredded gruyere or 6 tablespoons swiss cheese
• 2 slices cooked bacon, finely chopped

Recipe

• 1 heat oil in a dutch oven over medium heat. add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. increase heat to high and add broth, tomatoes and their juice. bring to a boil, scraping up browned bits. stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5-10 minutes. discard the thyme sprig. stir in black-eyed peas; remove from the heat and cover.
• 2 position rack in upper third of oven; preheat broiler.
• 3 place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. rub each bread slice with the remaining garlic clove. (discard garlic). turn the slices over and top with cheese. broil until the cheese is melted, 1 to 3 minutes. serve the soup topped with the cheese toasts and bacon.