Serves 6

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• ⅛ teaspoon garlic powder
• 4 ounces deli ham, diced
• ½ pound collard greens, stems removed and chopped*
• 1 (14.5 ounce) can broth (chicken or vegetable)
• 2 (15 ounce) cans black-eyed peas, drained and rinsed
• ½ to 1 cup water
• 2 teaspoons apple cider vinegar
• Salt and black pepper to taste

1. Wash the collard greens.
2. Drain and rinse the black-eyed peas.
3. Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
4. Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
5. Add collard greens and broth to the pot.
6. Cover and simmer for about 20 minutes until the collard greens are tender.
7. Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup.
8. Add ½ cup of water.  If thinner soup is desired, add another ½ cup of water. Simmer for another 5 minutes.
9. Stir in vinegar just before serving.
10.   Taste, and add a small amount of salt and black pepper if desired.
11. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.