Split-pea Soup

This is a variation on my lentil soup recipe (posted here) using split-peas and collard greens in place of lentils. The collard greens complement the peas in taste, nutrition, and color. I chop them into 1/4 inch strips like this:














Left-over idea: this soup thickens as it refrigerates so you can use reheated left-overs as a spread on toasted bread. Top with some grated Swiss or Gouda cheese and voila... you've got open-faced sandwiches for lunch

Lentil Soup
4 Servings

1 tablespoon olive oil
1 medium potato, peeled and chopped into bite sized pieces
1 medium onion, diced
4 cloves of garlic, minced
1 heaping tablespoon of paprika
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup split-peas, soaked overnight and then drained
1/2 pound of collard greens, rinsed and chopped

Heat olive oil in a large saucepan over medium-high heat. Add potatoes and next 6 ingredients (through red pepper flakes) and saute for 10 minutes, until the onions have browned. Add split-peas, collard greens, and enough water to generously cover the ingredients. Bring to a boil and then reduce to medium-low heat. Simmer for 1.5 hours, stirring occasionally to prevent burning, until the peas are very soft. Serve and enjoy.