Black-eyed Peas and Greens - Melissa Schroeder

Black-eyed Peas and Greens

I had a few people ask me for this, so I thought I would post it.

1 1/2 cups dried black-eyed peas, drained and rinsed
1 smoked meaty ham hock
1 small whole onion
1 small carrot, peeled
1 leafy celery top
1 bay leaf
1 clove of garlic, peeled
6 cups of water
1 head escarole, curly endive, collard greens or Swiss chard, washed, dried and coarsely chopped
1 T red wine vinegar
1.2 t salt or to taste
1/4 ground black pepper

Combine peas, ham hock, onion, carrot, celery, bay leaf, garlic and water in a pot. Bring to a boil, the reduce the heat and simmer, covered, until the peas are tender, about 45 min. Drain, reserving about 1 cup of cooking liquid. Discard the bay leaf, onion, garlic, and celery. Shred the meat from the ham hock and add the meat to the peas. Cut the carrot into 1/2 inch chunks and add to the peas. Stir in greens and bring to a boil. Reduce the heat to medium and simmer, covered until the greens are tender, 10-15 min. Add vinegar, salt and pepper. Serve warm or at room temp.


Categories: Life

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