A quintessential Southern comfort food, these black-eyed peas are simmered low and slow with a smoky ham hock until they're creamy and tender. Infused with aromatics and a touch of spice, this hearty dish is traditionally served on New Year's Day for good luck and prosperity.
Prep15 min
Cook90 min
Soak480 min
Servings6
Serving size: 1.5 cups
662cal
52gprotein
50gcarbs
Ingredients
1 lb Dried Black-Eyed Peas (Picked over and rinsed)
4 slices Bacon (Chopped)
1 pcs Smoked Ham Hock (About 1 lb)
1 large Yellow Onion (Chopped)
2 pcs Celery Ribs (Chopped)
4 cloves Garlic (Minced)
Instructions
1
Soak the Peas (Optional). Place the rinsed black-eyed peas in a large bowl and cover with cold water by at least 3 inches. Let them soak for 8 hours or overnight. Drain and rinse well before cooking. This step reduces cooking time and helps them cook more evenly.
2
Cook Bacon and Sauté Aromatics. In a large Dutch oven or heavy-bottomed pot over medium heat, add the chopped bacon. Cook for 5-7 minutes, stirring occasionally, until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. Add the chopped onion and celery to the pot and sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Tender, fall-off-the-bone ham hocks simmered for hours in a rich, smoky broth. This Southern classic is the perfect flavorful base for collard greens, beans, or a hearty soup.
About Black-Eyed Peas, Collard Greens, Cornbread and Smoky Ham Hocks
Fiber-rich black-eyed peas and collard greens with warm cornbread – a soulful, homestyle meal for any day.
This southern dish is perfect for dinner. With 1276.6 calories and 82.25000000000001g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
3
Combine and Simmer. Add the drained peas, smoked ham hock, chicken broth, water, bay leaf, smoked paprika, dried thyme, and optional red pepper flakes to the pot. Stir to combine. Increase the heat to high and bring the mixture to a boil.
4
Slow Cook to Tenderness. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 60 to 90 minutes. Stir occasionally to prevent sticking. The peas are done when they are completely tender. If the liquid reduces too much, add a splash of water or broth.
5
Finish the Dish. Carefully remove the ham hock and bay leaf from the pot; discard the bay leaf. Once the hock is cool enough to handle, shred the meat from the bone, discarding any skin, fat, and the bone. Return the shredded meat to the pot. Stir in the salt, black pepper, and apple cider vinegar. Simmer for 5 more minutes to allow the flavors to meld.
6
Serve. Ladle the hot black-eyed peas into bowls. Garnish with the reserved crispy bacon and fresh parsley. Serve immediately with a side of cornbread and collard greens for a classic Southern meal.
220cal
15gprotein
15gcarbs
12gfat
Ingredients
2 lb Collard Greens (About 2 large bunches)
6 slices Thick-Cut Bacon (Diced into small pieces)
1 medium Yellow Onion (Finely chopped)
4 cloves Garlic (Minced)
4 cup Chicken Broth (Low-sodium is a good option)
2 tbsp Apple Cider Vinegar
1 tbsp Brown Sugar (Lightly packed)
0.5 tsp Red Pepper Flakes (Adjust to your spice preference)
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Clean and Prepare the Greens
Fill a clean sink or very large bowl with cold water. Submerge the collard greens and swish them around vigorously to loosen any grit. Let them soak for 5-10 minutes, then lift them out of the water, leaving the grit behind. Drain the sink, rinse, and repeat until the water is completely clear.
To prepare the leaves, fold each one in half lengthwise and use a sharp knife to slice out the tough, woody stem.
Stack several de-stemmed leaves on top of each other, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons. Set aside.
2
Render Bacon and Sauté Aromatics
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon.
Cook, stirring occasionally, for 8-10 minutes until the bacon is crisp and the fat has fully rendered.
Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving about 2-3 tablespoons of rendered fat in the pot. Discard any excess.
Add the chopped yellow onion to the pot and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
2 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
1.5 cup Buttermilk (Full-fat recommended)
2 count Large Eggs (Lightly beaten)
4 tbsp Unsalted Butter (Melted)
Instructions
1
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
2
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
3
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
4
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
5
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
6
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
7
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
8
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
Pat the ham hocks completely dry with paper towels. This ensures a good sear.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Carefully place the ham hocks in the pot, ensuring not to overcrowd it. Sear on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing a rich, savory flavor base.
Once browned, remove the hocks from the pot and set them aside on a plate.
2
Sauté the Aromatics
Reduce the heat to medium. Add the chopped onion to the pot, using the rendered fat from the hocks.
Sauté the onion, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Deglaze and Simmer
Pour the apple cider vinegar into the pot to deglaze. Use a wooden spoon to scrape up any flavorful browned bits (fond) stuck to the bottom.
Add the prepared collard green ribbons to the pot in large handfuls. The pot will be very full initially. Stir each batch to coat in the bacon fat, allowing it to wilt down for a minute or two before adding the next.
Once all the greens have been added and have wilted slightly, pour in the chicken broth and apple cider vinegar.
Stir in the brown sugar, salt, and black pepper. Bring the mixture to a gentle simmer.
4
Simmer to Tenderness
Reduce the heat to low, cover the pot, and let the greens simmer for at least 60 minutes, or up to 90 minutes for exceptionally tender greens.
Stir every 15-20 minutes to ensure nothing sticks to the bottom of the pot.
The greens are done when they are silky, tender, and have a deep, savory flavor.
5
Final Seasoning and Serving
Taste the greens and the flavorful broth (the 'pot likker'). Adjust the seasoning with more salt, pepper, or a splash of vinegar if needed to brighten the flavor.
Serve hot, garnished with the reserved crispy bacon bits. They are traditionally served with a side of cornbread for dipping into the pot likker.
Return the seared ham hocks to the pot.
Add the chicken broth, water, bay leaves, whole black peppercorns, smoked paprika, and brown sugar. Stir gently to combine.
Increase the heat to bring the liquid to a boil. Once boiling, immediately reduce the heat to the lowest setting that maintains a gentle simmer. Cover the pot.
Let it simmer for 2.5 to 3 hours. The meat should be exceptionally tender and starting to fall away from the bone.
4
Shred Meat and Finalize
Carefully remove the ham hocks from the pot and place them on a cutting board to cool slightly.
Discard the bay leaves from the broth. If desired, you can strain the broth through a fine-mesh sieve for a clearer 'pot likker'.
Once the hocks are cool enough to handle, use two forks to pull the meat from the bones. Discard the bones, skin, and any large pieces of fat.
Return the shredded meat to the broth in the pot.
Taste the broth and season with the 0.5 tsp of salt, or more, as needed. Smoked hocks vary in saltiness, so tasting first is key.
Simmer for another 5-10 minutes to allow the flavors to meld. Serve hot as a soup, or use the meat and broth to flavor other dishes.
