This recipe was yummy, it takes a while to make though. Good recipe for a Saturday or Sunday. This is adapted from Everyday Food (Martha Stewart).
1 Tbsp olive oil
1 onion, diced
3 cloves garlic, smashed
2 bunches collard greens, de-stemmed and torn into bite size pieces
salt and pepper
1 28-oz can diced tomatoes
1 smoked ham hock
2 cups frozen black-eyed peas
Heat the olive oil over medium heat in a large pot or dutch oven. Add onion and garlic and cook until the onion softens, about 4 minutes. Add the greens, cover and cook until mostly wilted, about 8 minutes.
Add the tomatoes, ham hock and about 3 cups of water and bring to a boil. Reduce heat to a simmer, partially cover and cook about 2 hours until greens are tender and the ham separates from the bone.
Add the frozen black-eyed peas, partially cover and cook another 30 minutes, adding more water if needed.
Season with salt and pepper.
I served this with brown rice.
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