Black Eyed Peas with Greens
Ingredients
- 1 pound black-eyed peas - soaked overnight
- 3 strips bacon - sliced in 1/2-inch pieces
- 1 pound pork neck bones
- 6 oz smoked ham - diced
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 3 cloves chopped garlic
- 6 cups water
- 1 10-oz can diced tomato with green chilis
- 1 tsp salt
- 1 bay leaf
- 1/2 tsp cumin
- 1/2 tsp black pepper
- cayenne to taste
- 1 tsp dried thyme
- 1 large bunch kale - leaves torn
- cooked rice
Instructions
Step 1
Take 1 pound black-eyed peas, soak them overnight.
Step 2
In a heavy duty Dutch Oven, bake 3 strips bacon and 1 pound pork neck bones for 5 minutes over medium heat.Then add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrot.
Saute for about 6-7 minutes.
Step 3
Add 3 cloves chopped garlic. Cook for about 1 minute. Add 6 cups water and the black-eyed peas.Cook them over high heat, bring it to a simmer. Add 1 bay leaf,
1/2 tsp cumin,
1/2 tsp black pepper,
cayenne to taste,
and 1 tsp dried thyme. Give it a stir.
Cover and simmer for 45 minutes on low heat.
Step 4
Then add 1 can diced tomato and 1 tsp salt. Give it a stir. Cook uncovered until done.Take 1 large bunch kale, tear the leaves and soak them in water.
Dice 6 oz smoked ham.
Step 5
After that, take off the pork neck bones from the Dutch oven, throw in the diced ham. Give it a stir.Throw in the bunch kale, use a spoon to press down. Stir around.
Cook for 10-15 minutes.