Black Eyed Pea, Kale and Turnip Green Soup

1 lb Black-eyed peas, fresh, or dry soaked at least 4 hours
1 ts Salt
2 1/2 tb Olive oil (divided use)
12 oz Mixed kale and turnip greens
1 lg Red onion, chopped
3 lg Garlic cloves, minced
2 c Vegetable or chicken stock
1/2 To 1 teaspoon hot pepper sauce
1 Roasted red bell pepper, peeled, seeded and diced pepper

Drain and rinse peas; place in a large pot. Cover with 2 inches water, add salt and 1 1/2 teaspoons olive oil. Cook over moderate heat for 40 to 45 minutes, or until almost tender. Meanwhile, wash the greens, discard large stems and tear or chop leaves into large bite-size pieces. Chop the smaller stems into 1/2 inch pieces. In a small pan, saute the chopped stems, onion and garlic in remaining olive oil over medium heat for about 5 minutes. Add to the peas along with the greens, stock and pepper sauce; cook for 10 minutes. Add the bell pepper and season with salt and pepper. Cook 5 minutes longer, or until peas and greens are done. Makes 6 servings.

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