Black Eyed Peas and Greens
Source of Recipe
Linda K. Leone-1968
Recipe Introduction
Serves 6-10.
List of Ingredients
Greens;
1/4-1/2 bunch Collard greens
1/4-1/2 bunch curly kale
1/2 bunch Swiss chard
1/4 bunch mustard greens
1/4 bunch parsley
1/4 tsp thyme
Black eyed peas;
1 C small dice carrot
1 C small dice celery
1 pound black eyed peas or pigeon peas
1 ham bone, or 2 hocks
1/2 pound bacon, fried and crumbled
1 C chopped onion
2 cloves garlic, minced
1/2 tsp cumin
pinch cayenne, or to taste
Rice;
Cook 2 C rice according to package directions, seasoned with 1/4 tsp oregano, salt and a pinch of ground coriander.
Recipe
Cook greens and thyme in boiling water 15-20 minutes, (or steam). Drain the greens if boiled.
fry and crumble bacon, and reserve. Saute carrot, celery and onion in the bacon fat in 8 quart pot for about 5 minutes.
Place black-eyed peas in the pot. Add enough water to fill pot 3/4 full. Stir in bacon, ham and diced onions, and season with cumin, salt, pepper, pinch cayenne and garlic. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender. When the ham bone meat falls from bone remove and cool. Chop the meat from it and return meat to the pot.
combine cooked greens into peas and heat through. serve on the rice. Serve well seasoned pork on the side of the plate.
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