BLACK-EYED PEAS AND GREENS
4 servings
This dish is inspired by two Southern specialties: collards cooked with salt pork and black-eyed peas cooked with a ham hock.
If desired, soak overnight and then drain:
- 1½ cups dried black-eyed peas, rinsed and picked over
Combine the peas in a large pot with:
- 6 cups water
- 1 smoked ham hock (about 12 ounces)
- 1 small onion
- 1 small carrot, peeled
- 1 leafy celery rib
- 1 garlic clove, peeled
- 1 bay leaf
Bring to a boil, then reduce the heat and simmer, covered, until the peas are tender, about 45 minutes. Drain, reserving about 1 cup of the cooking liquid. Discard the onion, celery, garlic, and bay leaf. Return the peas to the pot along with the reserved cooking liquid. Shred the meat from the ham hock and add it. Cut the carrot into small chunks and add it. Stir in:
- 1 bunch collard, mustard, or turnip greens, or kale, deribbed and coarsely chopped
Bring to a boil, then reduce the heat, cover, and simmer until the greens are tender, 10 to 15 minutes. Stir in:
- 1 tablespoon red wine vinegar or cider vinegar
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper