Black-Eyed Peas and Collards with Smoky Ham Hock

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.