Ingredients: (4 servings)

½ cup black eyed peas

3 cups chicken broth

1 cup water

¼ teaspoon crushed red pepper

1 clove garlic, finely chopped

½ pound ham, cubed

½ cup onion; chopped

¼ cup rice, uncooked

½ cup green pepper, chopped

¼ teaspoon pepper, black or white

1 teaspoon celery seed

2 cups collard greens fresh; finely chopped

1 cup V-8 juice

2 chicken bouillon cubes

Heat peas and water and broth to boiling in Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Do not drain. Stir in crushed red pepper, garlic and ham. Heat to boiling, reduce heat. Cover and simmer 1 hour to 1½ hours or until peas are tender. (Do not boil or peas will burst).

Stir in rice, onions, bell pepper, pepper, celery seed, one cup V-8, and 2 chicken bouillon cubes. Cover and simmer about 25 minutes, stirring occasionally.

Cut stems out of center of collard green leaves. Slice and chop in match size strips. Stir in collard greens, simmer until heated trough.