Ingredients:

  • 450 g Dried Black-Eyed Peas
  • Plenty of Water (for soaking)
  • 450 g Smoked Ham Hocks (or thick-cut bacon/fatback)
  • 30 ml Olive Oil (or rendered ham fat)
  • 1 large Yellow Onion (diced)
  • 2 stalks Celery (diced)
  • 1 medium Green Bell Pepper (diced)
  • 4 cloves Garlic (minced)
  • 4 L Chicken Stock (low sodium)
  • 5 ml Dried Thyme
  • 2 Bay Leaves
  • 5 ml Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 15 ml Hot Sauce (e.g., Texas Pete or Tabasco)
  • 450 g Collard Greens (washed, stems removed, chopped)
  • 240 g Uncooked Long-Grain White Rice

Instructions:

  1. Rinse dried black-eyed peas thoroughly. If time allows, soak them overnight in plenty of water. Drain and rinse again immediately before cooking.
  2. Place the Dutch oven over medium heat. Add ham hocks (or bacon). Cook until fat is rendered and meat is slightly browned, about 8-10 minutes. Remove the hocks and set aside, reserving 30 ml (2 Tbsp) of the fat in the pot.
  3. Add olive oil (if needed), onion, celery, and bell pepper to the rendered fat. Sauté until the vegetables are softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
  4. Return the ham hocks to the pot. Add the soaked/rinsed peas, chicken stock, thyme, bay leaves, salt, pepper, and hot sauce. Bring to a boil, then reduce heat to low, cover, and simmer gently for 45-50 minutes, or until peas are tender but not mushy.
  5. Stir in the chopped collard greens. Increase heat slightly, cover, and continue simmering for 15-20 minutes, or until the greens are tender and bright green.
  6. Remove the ham hocks. Shred the meat, discard the bone/skin, and return the shredded meat to the pot. Stir in the rice. If the liquid level looks low, add up to 120 ml (1/2 cup) more stock. Cover tightly and cook for 15 minutes, or until the rice is fully cooked and the liquid is mostly absorbed.
  7. Remove the pot from the heat and let it stand, covered, for 10 minutes to allow the rice to steam and the flavors to meld. Adjust seasoning, adding more salt or hot sauce as desired, before serving traditionally with cornbread.