Ingredients
- 2 cups dried black-eyed peas, washed and picked over
- 4-6 cups chicken stock
- 2 smoked ham hocks
- 1 tablespoon canola oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chpped
- 2 cloves garlic, very finely chopped
- 1 teaspoon red pepper flakes
- 1 bunch collards, tough stems removed, leaves chiffonade
- Salt & pepper
How to Make
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Step 1: Place peas in large bowl, add water to cover. Soak overnight. Discard any floaters and drain before cooking.
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Step 2: Bring stock and ham hocks to a boil over high heat. Decrease heat to low, simmer until flavors have married, at least 30 minutes.
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Step 3: In a Dutch oven, heat oil over medium heat. Add onion, carrots, celery, cook til soft and translucent, 3-5 minutes. Add garlic and cook til fragrant, 30-45 seconds. Drain peas and add to pot. Add red pepper flakes and ham hocks with stock to cover. Bring to a boil over high heat, decrease heat to low, simmer til peas are tender, 2 to 2 1/2 hours.
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Step 4: Just before serving, bring soup to boil over high heat. Add the collards and stir to combine. Cook until wilted, about 5 minutes, then taste and adjust seasoning with salt and pepper.
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Step 5: Ladle into warm bowls, serve immediately.
We hope you enjoy this recipe!
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