30 Days of Holiday: Souped Up Black-eyed Peas with Turkey and Collard Greens

I approached the blog tonight with all intentions of putting this whole turkey thing to bed.  I searched my mind, and my cookbook, for a recipe that could easily be frozen and used at a later date.  Let's face it, enough is enough, you know? 
I settled on soup.  Soup freezes well and, as winter settles in, we'll all be grateful for a bowl...one day.  A turkey vegetable soup would be ideal because it not only requires the turkey but also gives you a place to put some of those leftover green beans. 
And then I stumbled upon this piece of culinary magic.  This soup isn't ideal for freezing, and some may find the presentation a little off-putting.  But this is, after all, a blog featuring southern cooking, and what could be more southern than a soup based on black-eyed peas that features turkey legs and is topped by collard greens?  Yes, that's right...nothing.  Emeril Lagasse made this soup on television way back in 2006, and I've made it ever since.

What's In It:

For the soup!
3 tbl. olive oil
2 c. diced onion
1 c. diced celery
1 c. diced green bell pepper
Salt and pepper to taste
2 turkey legs (Smoked is preferable but not absolutely essential.  My market offers smoked turkey legs in their meat department year 'round.)
Bay leaf
3 sprigs thyme
4 sprigs parsley
3 qt. water
1 pound black-eyed peas, blanched (Pour peas into Dutch oven.  Add water to cover.  Bring to a boil.  Remove from heat and let sit 1 hour.)
1 tsp. cayenne pepper
Hot pepper sauce, to taste

For the collard greens!
2 tbl. olive oil
1/2 c. diced onion
2 cloves garlic, crushed (I keep a jar of crushed garlic in my refrigerator for just such an occasion)
1 bunch collard greens, stems removed, cut crosswise and julienned
Salt and crushed red pepper, to taste
1 c. chicken stock

How To Make It:

In large soup pot heat olive oil.  Add onion, celery, and green pepper, sauteeing until soft.

Salt and pepper to taste.

Add turkey legs, herbs and 3 qt. water and bring to a boil.

Reduce heat to simmer and cook 1 1/2 to 2 hours, until very tender.  Skim any foam that may rise to the surface.

Add water as necessary to keep turkey legs covered.

Add peas, cayenne pepper, and hot sauce.  Return to a boil.

Cook until peas are tender (about 40 minutes), again skimming foam from surface.

Remove turkey legs and, when cooled, remove meat from bones.  Set aside for use as garnish.  Discard bones.

While soup is simmering, cook greens by heating 2 tbl. olive oil in medium saucepan.  Add onions and garlic.

Add collard greens when onions are tender.

Season with salt and crushed pepper.

Toss greens lightly to wilt. 

Add chicken stock.

Cover and steam 8 to 10 minutes.

Remove using slotted spoon.

To Serve:

Ladle soup into bowl.  Top with turkey pieces followed by collard greens.