INGREDIENTS
1 tbsp
olive oil
1 cup
onion
1 cup
carrots
1/2 cup
celery
1 Tbsp
garlic cloves
1/4 tsp
pepper
6 cups
chicken stock
3
thyme sprigs
2 cups
collard greens
14 1/2 ozs
canned tomatoes
3/4 lb
ham hock
6 cups
black-eyed peas
2 tbsp
red wine vinegar
1 1/2 tsp
kosher salt
1 tsp
pepper