Step 1
To a big heavy pot, add the peas, ham bone, and eight cups of water and produce to a boil. Flip the warmth to medium-low and simmer, skimming off foam often, till the peas are tender, about 45 minutes. Reserve 1 cup of the cooking liquid, then drain the peas and ham bone. Put aside. Rinse the pot and return it to the range.
Step 2
Flip the warmth below the pot to medium-high and add the oil. When it’s sizzling and shimmering, add the ham, chile flakes, garlic, bay leaf, carrot, celery, jalapeño, and onion and prepare dinner, stirring often, till the greens are softened, about 8 minutes. Add the collards, the reserved black-eyed peas, ham bone, and cooking liquid, and 12 cups of water, then deliver to a boil. Flip the warmth to medium-low and simmer till the collards are tender, about 1 hour.
To a big heavy pot, add the peas, ham bone, and eight cups of water and produce to a boil. Flip the warmth to medium-low and simmer, skimming off foam often, till the peas are tender, about 45 minutes. Reserve 1 cup of the cooking liquid, then drain the peas and ham bone. Put aside. Rinse the pot and return it to the range.
Flip the warmth below the pot to medium-high and add the oil. When it’s sizzling and shimmering, add the ham, chile flakes, garlic, bay leaf, carrot, celery, jalapeño, and onion and prepare dinner, stirring often, till the greens are softened, about 8 minutes. Add the collards, the reserved black-eyed peas, ham bone, and cooking liquid, and 12 cups of water, then deliver to a boil. Flip the warmth to medium-low and simmer till the collards are tender, about 1 hour.
Stir within the vinegar and season to style with salt and black pepper. Spoon the rice into bowls and ladle the soup over the rice. Prime with the tomatoes and scallions and serve.
