Black Eyed Peas with Collard Greens
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 to 6 servings
Ingredients
- ½ pound smoked ham hocks or smoked turkey wings
- 1 tablespoon sea salt
- 1 tablespoon hot sauce, plus more for serving
- 4 garlic cloves, thinly sliced
- 1 large onion, roughly chopped
- 1 bunch (1½ pounds) collard greens
- 1 tablespoon unsalted butter
- 2 cups cooked black-eyed peas (16-ounce can), drained and rinsed
- Freshly ground black pepper
Procedure
In a Dutch oven bring 3 quarts of water to a boil and add smoked meat, salt and hot sauce, garlic and onion. Reduce heat to medium and cook for 30 minutes.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in one hand and stripping the leaf down with your other hand. The tender young leaves in the heart of the collards do not need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into ½- to 1-inch thick slices.
Place greens in Dutch oven with the meat and add butter and simmer for 45 to 60 minutes or until greens are tender, stirring occasionally. When greens are tender, remove the ham hock from the stock and set aside to cool.
Fold in the black eyed peas into the collards and simmer until warmed through, about 10 minutes.
Remove as much meat as you can from the ham hocks and shred the ham. Fold the ham back into the collards and taste and adjust seasoning with salt and pepper.
Transfer the collards and peas to a warmed serving platter and serve with hot sauce on the side.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in one hand and stripping the leaf down with your other hand. The tender young leaves in the heart of the collards do not need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into ½- to 1-inch thick slices.
Place greens in Dutch oven with the meat and add butter and simmer for 45 to 60 minutes or until greens are tender, stirring occasionally. When greens are tender, remove the ham hock from the stock and set aside to cool.
Fold in the black eyed peas into the collards and simmer until warmed through, about 10 minutes.
Remove as much meat as you can from the ham hocks and shred the ham. Fold the ham back into the collards and taste and adjust seasoning with salt and pepper.
Transfer the collards and peas to a warmed serving platter and serve with hot sauce on the side.
Black Eyed Peas with Collard Greens
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 to 6 servings
Ingredients
- ½ pound smoked ham hocks or smoked turkey wings
- 1 tablespoon sea salt
- 1 tablespoon hot sauce, plus more for serving
- 4 garlic cloves, thinly sliced
- 1 large onion, roughly chopped
- 1 bunch (1½ pounds) collard greens
- 1 tablespoon unsalted butter
- 2 cups cooked black-eyed peas (16-ounce can), drained and rinsed
- Freshly ground black pepper
Procedure
In a Dutch oven bring 3 quarts of water to a boil and add smoked meat, salt and hot sauce, garlic and onion. Reduce heat to medium and cook for 30 minutes.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in one hand and stripping the leaf down with your other hand. The tender young leaves in the heart of the collards do not need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into ½- to 1-inch thick slices.
Place greens in Dutch oven with the meat and add butter and simmer for 45 to 60 minutes or until greens are tender, stirring occasionally. When greens are tender, remove the ham hock from the stock and set aside to cool.
Fold in the black eyed peas into the collards and simmer until warmed through, about 10 minutes.
Remove as much meat as you can from the ham hocks and shred the ham. Fold the ham back into the collards and taste and adjust seasoning with salt and pepper.
Transfer the collards and peas to a warmed serving platter and serve with hot sauce on the side.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in one hand and stripping the leaf down with your other hand. The tender young leaves in the heart of the collards do not need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into ½- to 1-inch thick slices.
Place greens in Dutch oven with the meat and add butter and simmer for 45 to 60 minutes or until greens are tender, stirring occasionally. When greens are tender, remove the ham hock from the stock and set aside to cool.
Fold in the black eyed peas into the collards and simmer until warmed through, about 10 minutes.
Remove as much meat as you can from the ham hocks and shred the ham. Fold the ham back into the collards and taste and adjust seasoning with salt and pepper.
Transfer the collards and peas to a warmed serving platter and serve with hot sauce on the side.