Southern Black Eyed Peas (Print Version)
# Ingredients:
01 -
About 2 cups collard or kale greens.
02 -
A pound of black-eyed peas.
03 -
1 large onion, chopped.
04 -
A stick of celery, diced.
05 -
1-2 teaspoons Creole spice mix.
06 -
A few slices of thick bacon, diced.
07 -
Around 5 ounces diced smoked sausage or turkey (1 cup).
08 -
2-3 teaspoons chopped-up garlic.
09 -
1 minced jalapeño or just a pinch of cayenne, optional.
10 -
A couple teaspoons freshly chopped thyme.
11 -
1 bay leaf.
12 -
7-8 cups chicken stock.
13 -
Salt and black pepper for seasoning.
# Instructions:
01 -
Pick through and wash peas. Soak in cold water about 2-3 inches over the peas for at least a few hours or overnight.
02 -
In a large, heavy skillet, cook bacon until it's crispy (around 4-5 minutes). Toss in the sausage and cook a couple minutes more. Remove the meat and set it aside.
03 -
Using the same pan, sauté onions, celery, minced garlic, jalapeños, thyme, and bay leaf until softened (3-5 minutes).
04 -
Pour chicken stock into the mix.
05 -
Rinse the soaked peas thoroughly and put them in the pot. Add Creole seasoning, a pinch of salt, and stir. Bring everything to a boil.
06 -
Turn the heat low and let it simmer uncovered for approximately 20 minutes.
07 -
Toss in greens along with the cooked bacon and sausage. Cook it another 10 minutes or until the peas soften and the broth thickens.
08 -
If it's too thick, add a bit more broth or water. It should be hearty but not soupy.
09 -
Remove the bay leaf. Taste and tweak the seasoning to your liking. Serve on rice, garnished with some sliced green onions.
# Notes:
01 -
Brings good fortune on New Year's Day.
02 -
Skip the meats and use vegetable stock for a vegetarian option.