Black-Eyed Peas With Ham Hock and Collards
Updated Jan. 11, 2022
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds black-eyed peas, soaked overnight if possible
- 2pounds smoked ham hock, meaty ham bone or slab bacon
- 2teaspoons kosher salt
- 1large onion, peeled and stuck with 2 cloves
- 1bay leaf
- ½teaspoon black pepper
- ½teaspoon allspice
- 2tablespoons vegetable oil
- 4garlic cloves, minced
- ½teaspoon crushed red pepper
- 2pounds collard greens, cut in 1-inch ribbons (about 8 cups)
- 1bunch scallions, cleaned and chopped, for garnish
Nutritional analysis per serving (12 servings)
206 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 13 grams protein; 441 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
- Step 2
Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1½ to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
- Step 3
Put a large wide skillet over medium-high heat. Add vegetable 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, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
- Step 4
To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
Private Notes
Comments
Native New Orleanian here. Love this recipe. Not quite sure who it was who thought they were cooked together. Maybe reading it while sampling he cooking wine? I don't judge. I have had black eyed peas for 44 New Year's days and plenty in between. This is a great recipe for anyone. I add a little Crystal hot sauce, (Tabasco can change the overall flavor) and I like to add a dash of vinegar, as well. Usually in the last 1/2 hour of cooking the beans.
This dish was a big hit for a second new year's eve in a row. Soaking the beans isn't really necessary. If the ham hock isn't done by the time the beans are done (the meat isn't tender and pulling off the bone easily), then you can pull the ham hock out of the beans, wrap snugly in foil, and bake in a 300 or so degree oven until it is done. Then allow too cool, pull meat off and add back to beans, along with any juices, too.
Loved this. Made HALF the recipe with dried [not presoaked] beans in 8qt INSTANT POT in 2 phases: (1) pork butt in 2 cups water/stock/bean soaking liquid, high for 15 minutes, natural release, remove from pot liner; (2) in IP, saute onions, garlic and season; return ham and liquid, add dried beans and additional water/stock as necessary to accommodate the beans, stuff 1 pound of prepared collard greens into the pot, high for 12-15 minutes, natural release. Perfectly suited for IP.
This was delicious, a great winter warming meal. I served it with the brown butter cornbread, also delicious. In my case I didn’t have time to find hock or leg so I used thick quality bacon and it worked well. I also substituted kale because I needed to use up my large garden crop.
I made this dish on January 1. After getting over sticker shock on the $9.40 ham hock (it was meaty, yes) I proceeded to soak the 2 pounds of beans...wow, is that a lot of beans (I'm the only one in the house that will eat this). I halved the soaked beans and put half in the freezer. I proceeded with the recipe, halving the collards and stock but not the spices. Used chicken stock instead of water. Subbed smoked paprika for the pepper. Delish!
Ham hocks were mostly skin and fat. I pulled off what small amount of meat that I could. Added some cubed ham and a hit of paprika. Splendid!!
The SMOKED ham hock contributes smoky flavor as well as fat. Many don' have a lot of edible meat, so you may have to rifle through the bin if that's important for what you're doing. (Alas, they tend to go first.) SMOKED turkey parts (particularly wing) is a good substitute, followed by bacon. Adding ham for eating is the way to go.