- 1 pound dried black-eyed peas, sorted and rinsed
- 8 cups water
- 1 1/2 teaspoons salt
- 6 thick slices bacon
- 2 large yellow onions, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 medium carrots, peeled and chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 pinch crumbled dried thyme
- 5 cups canned reduced-sodium chicken broth
- 2 bunches chopped, trimmed collards, mustard, kale, or turnip greens, rinsed
- 3 teaspoons lemon juice
- 1/2 teaspoon hot red pepper sauce
- Place peas in a 5-quart Dutch oven, add cold water to cover, and bring to a boil over high heat; cook for 2 minutes. Remove peas from the heat and let stand, covered, for 1 hour. Drain peas and rinse; return to the Dutch oven and add water and salt. Bring to a boil over high heat, reduce the heat to moderately low, and simmer, covered, for 30 minutes. Drain peas, reserving 1 cup liquid.
- Puree 1 cup peas in a blender at high speed or in a food processor, adding 1 to 2 tablespoons of the reserved liquid, if necessary. With sharp kitchen scissors and with bacon slices stacked, cut bacon crosswise into 1/2-inch strips. (This step is easiest if the bacon is placed in the freezer for 1/2 hour before cutting.) Add bacon to Dutch oven and cook over moderately high heat, stirring occasionally, until crisp, 5 to 8 minutes. With a slotted spoon, transfer bacon to paper towelling to drain. In bacon drippings, saute onions, celery, carrots, garlic, bay leaves, and thyme over moderate heat, stirring occasionally, until vegetables soften — 8 to 10 minutes.