Black-Eyed Pea Soup With Smoked Turkey And Collard Greens Recipe

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Emeril Lagasse on Food Network


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1 bouquet garni

1 bunch collard greens, stems removed, cut crosswise and julienned

1 cup diced celery

3 tablespoons olive oil

1 cup chicken stock or water

1/2 cup diced onion

1 teaspoon cayenne pepper

Crushed red pepper, to taste

2 tablespoons olive oil

Salt and pepper

2 smoked turkey legs

1 pound black-eyed peas, soaked overnight

2 cloves garlic, crushed

Louisiana hot sauce, to taste

3 quarts water

2 cups diced onion


1 cup diced green bell pepper

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