Ham And Black-Eyed Pea Soup With Collard Greens

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1 medium onion

1 garlic clove

a 4-ounce piece cooked ham

2 tablespoons olive oil

1/2 pound collard greens

1 cup chicken broth (8 fluid ounces)

3 cups water

a 16-ounce can black-eyed peas (about 1 1/2 cups)

1 teaspoon cider vinegar

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