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We hope you got insight from reading it, now let’s go back to black-eye pea and collard greens soup recipe. You can have black-eye pea and collard greens soup using 11 ingredients and 2 steps. Here is how you do that.
The ingredients needed to prepare Black-Eye Pea and Collard Greens Soup:
- You need 2 cup dried Black-Eye peas
- Provide 2 tbsp extra virgin olive oil
- Provide 1 large yellow onion, chopped
- Get 2 garlic cloves, finely chopped
- Prepare 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
- Take 2 stalks celery, chopped
- Get 6 cup low-sodium chicken broth
- Use 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
- Take 4 carrots, chopped
- Take 1 ground black pepper to taste
- You need 1 cayenne pepper to taste
Steps to make Black-Eye Pea and Collard Greens Soup:
- Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rise well. I used black-eyed pea from a can. (Optional)
- Heat oil over medium heat in a large pot. Add onion garlic, chicken and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any form on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve. Serves 6
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from spreading and growing. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them completely.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. This is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the meals will not be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed thoroughly first
Cover raw fish or meat and store on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you’re going to use has been stored correctly (based on some storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state how long you can keep the food and whether it needs to go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for longer. But it will go off quickly once you’ve opened it. By way of example, you might see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. If this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, texture or colour may begin to deteriorate.
Following this date, the caliber of the egg will deteriorate if any salmonella bacteria are present, they could multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, make sure that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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