A new way to eat your peas and greens.
The earthiness of theblack-eyed peasand collards perfectly contrasts the fragrant rosemary and lemon.
Gently reheat the soup on the stovetop when youre ready to serve.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
Break sausage into large clumps, and add to Dutch oven.
Cook, undisturbed, until bottom side is browned, 3 to 4 minutes.
Add onion, garlic, and salt; cook, stirring often, until softened, about 6 minutes.
Add wine, and cook over medium-high, stirring often, until mostly evaporated, about 2 minutes.
Stir collard greens, black-eyed peas, and chicken broth into mixture in Dutch oven.
Bring to a vigorous simmer over high.
Divide soup evenly among 8 bowls, and garnish with additional crushed red pepper; sprinkle with cheese.
