Black-Eyed Peas Ham and Collard Greens
- 1 pounds dried black-eyed peas
- 1 large or 2 small ham hocks
- 1 teaspoons kosher salt
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon allspice
- 2 tablespoons cooking oil
- ½ teaspoon crushed red pepper
- 2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
- 1 bunch scallions, chopped
- Place peas in a large Dutch oven. Add ham hock, cover with 10 cups water and turn heat to high. Add salt, onion, bay leaf, black pepper and allspice.
- Bring to a boil, then reduce heat to a gentle simmer for 1 1/2 to 2 hours, until peas are tender. Add water as necessary, always keeping liquid level 1 inch above surface, stirring occasionally. Turn off heat. Check broth for salt and adjust seasoning. Remove ham hock. Chop or shred meat in rough pieces and set aside.
- Put a large wide skillet over medium-high heat. Add cooking oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, and cook until greens are soft, about 20 minutes. Check seasoning.
- To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.