This Black Eyed Pea and Ham Soup with Collard Greens is ideal for any New Year's Day meal.
Remove the tougher, woody stalks from the collard leaves. Smaller stems are okay. Wash the leaves and cut them into half-inch-wide strips. If using a bag of pre-cut greens, skip this step. Put the hocks, shanks or neckbones in a stock pot. Add the onion, collards, tomatoes, stock and water. Add the vinegar, red pepper, salt and pepper. Bring to a boil, turn to low and simmer for at least 1 hour.
Add the chopped ham, carrots and peas, bring to boil, and simmer for 30 minutes or until peas are soft and thoroughly cooked. Serve in bowls with a baguette, if desired.
If you have a ham bone with a bit of meat still on it from a spiral sliced ham, you can skip buying the hocks and ham steak. Just remove the ham bone after the hour of simmering time. Shred off the meat, return it to the pot, and discard the bone.