Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 8 cups low-sodium chicken stock
  • 1 large smoked ham hock (approx. 12 oz)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 1 green bell pepper, diced
  • 2 tbsp neutral oil
  • 1 lb collard greens, stems removed and leaves chopped into 2-inch ribbons
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp apple cider vinegar
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Prepare the peas by soaking them overnight in water, or use the quick-boil method by boiling for 2 minutes and letting them sit for 1 hour.
  2. In a large Dutch oven, heat the oil over medium heat. Sauté the diced onion, celery, and bell pepper until the vegetables soften and the onion is translucent (approximately 6–8 minutes). Add the minced garlic and sauté for an additional 60 seconds until fragrant.
  3. Drain the soaked peas and add them to the pot with the smoked ham hock. Pour in the chicken stock (ensuring ingredients are submerged by 2 inches). Bring to a rolling boil, then reduce heat to a low simmer. Cover and cook for 1 hour to 1 hour 15 minutes until peas are tender.
  4. Remove the ham hock from the pot, shred the meat from the bone, and return the meat to the pot. Stir in the chopped collard greens, smoked paprika, and red pepper flakes.
  5. Simmer for 20–30 minutes until the greens are tender and dark green. Stir in the apple cider vinegar to brighten the flavors, and season with salt and pepper to taste.