Black Eyed Peas and Collard Greens
1 ham bone or ham hock or 4 ounces salt pork
1 pound (2 cups) black eyed peas (dried)
water
1 pound collard greens, roughly chopped
2 onions, chopped
pepper to taste (1/2 tsp to start?)
Soak the dried peas for a few hours in a few quarts of water. You can do this overnight if it's easier. Drain and rinse the peas, then put in a stockpot and cover with water (about 2 inches higher than the peas). Put the ham bone, hock, or salt pork in and bring to a boil. Add the onions, collard greens, and pepper.
Reduce heat and cover the pot, leaving the top ajar a bit. Simmer for at least 1.5 hours, until the peas are softened. (Yes, the collard greens get cooked that long too!) If you used a meaty ham bone, remove that and let it cool so you can take the meat off it. Chop the meat and return it to the pot.
Serve with vinegar and hot sauce.
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