This has become our New Year tradition even though we’re not from the South (at least not in recent generations). I’ve made this using a ham bone, ham hocks, and salt pork so don’t despair if you don’t have a ham bone lying around. Last night, in fact, I made it with about 4 ounces of salt pork because I was cooking the ham at the same time so didn’t have the bone yet! (But I always try to keep some salt pork or ham hock in the freezer for “emergencies” like this!)
This mostly came from Mark Bittman’s version, although he calls for a meaty ham bone. I had bought his How to Cook Everything: Simple Recipes for Great Food: 2008 Day-to-Day Calendar as an emergency gift but since I didn’t need to give it away to anyone I’m keeping it for myself! This was the first recipe in it, of course.
Adding the collard greens is optional but I like the “one pot” idea and they came out great.
Black Eyed Peas and Collard Greens
- 1 ham bone or ham hock or 4 ounces salt pork
- 1 pound black eyed peas (dried)
- 1 pound collard greens, roughly chopped
- 2 onions, chopped
- pepper to taste
- 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 to the pot.
- Serve with vinegar and hot sauce.