Recipe: 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.