120 minutes
A hearty and soulful dish with black-eyed peas and collard greens, complemented by the rich flavor of a smoky ham hock.
Black-Eyed Peas, soaked overnight and drained
0 oz
Smoked Ham Hock
each
Large Onion, studded with cloves
each
teaspoons
Bay Leaf
each
Ground Black Pepper, freshly ground
teaspoons
Allspice, ground
teaspoons
quarts
tablespoons
Garlic, minced
cloves
teaspoons
Collard Greens, cut into 1-inch ribbons
0 oz
Scallions, chopped
bunch
1. Prepare the Peas and Ham Hock
Place the black-eyed peas and smoked ham hock in a Dutch oven or heavy-bottomed soup pot. Add kosher salt, the clove-studded large onion, bay leaf, ground black pepper, ground allspice, and cover with approximately 10 cups of water. Bring to a boil, then lower to a simmer for 1.5 to 2 hours, skimming off any foam and adding water as needed.
2. Cool and Chop Ham Hock
Once the peas are tender, remove the ham hock from the pot, let it cool, then chop the meat and skin into bite-sized pieces. Set aside for later.
3. Cook the Collard Greens
In a large skillet, heat vegetable oil over medium heat. Sauté minced garlic and crushed red pepper until fragrant. Add the collard greens and a pinch of salt, then pour in about a cup of water. Cook until the greens are tender, about 20 minutes.
4. Assemble and Serve
Serve the collard greens with the chopped ham on top and ladle the brothy black-eyed peas over them. Garnish with chopped scallions.
Start with high-quality black-eyed peas and fresh collard greens. The smoky ham hock should be meaty with a good balance of fat, which contributes flavor and richness to the dish. Smoked meats can vary greatly, so quality makes a difference.
Select high-quality black-eyed peas, fresh collard greens, and a meaty, well-balanced smoky ham hock for rich flavor.
Start with high-quality black-eyed peas and fresh collard greens. The smoky ham hock should be meaty with a good balance of fat, which contributes flavor and richness to the dish. Smoked meats can vary greatly, so quality makes a difference.
Patience is crucial. Slow simmering allows the flavors to meld and ensures that the black-eyed peas absorb the smoky essence of the ham and the other aromatics fully. Do not boil, as this can cause the peas to break apart and become mushy.
Allow the flavors to meld and the black-eyed peas to fully absorb the smoky essence by simmering slowly without boiling.
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