Southern-Style Black-Eyed Peas with Smoky Ham and Collard Greens

1. Prep Beans

Drain the black-eyed peas and transfer to a Dutch oven or soup pot. Add the ham hock, bone, or bacon (if using bacon, cut into 2-inch chunks). Pour in 10 cups water. Stir in salt, onion with cloves, bay leaf, black pepper, and allspice.

2. Cook Beans

Set pot over high heat and bring to a boil. Lower heat to maintain a gentle simmer. Skim off foam and discard. Simmer for 1.5 to 2 hours until peas are tender. Maintain liquid level 1 inch above peas, adding water as needed. When done, remove from heat, check broth for seasoning, and adjust. Retrieve and chop the ham meat; set aside.

3. Sauté Greens

In a wide skillet over medium-high, heat vegetable oil until shimmering. Add garlic and red pepper, cooking just until fragrant. Mix in collard greens, seasoning with a pinch of salt. Add 1 cup water to assist wilting. Incorporate chopped ham. Reduce heat to medium, cover with lid ajar, and cook until greens are tender, about 20 minutes. Taste and adjust seasoning if necessary.