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1
1.
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2
Sort through the peas and pick out any pebbles or other debris.
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3
Rinse the peas under cold water.
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4
Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water.
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5
Place over high heat and bring to a boil; boil for 1 minute.
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6
Remove from the heat, cover and let peas soak for 1 hour.
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7
2.
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8
Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes.
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9
Transfer the bacon to a paper towel-lined plate to cool.
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10
When cool, crumble the bacon and set aside.
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11
Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes.
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12
Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
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13
3.
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14
Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water.
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15
Bring the mixture to a boil over medium-high heat.
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16
Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
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17
4.
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18
Remove the ham hock from the Dutch oven.
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19
Discard the skin and bone.
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20
Chop the meat into small pieces and return it to the Dutch oven.
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21
Season the soup with salt and pepper.
