Collard Greens with Black-Eyed Peas

Collard greens
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Quick Facts:

Serves 4-6


Collard Greens

2 lbs. collard greens, chopped
1 onion, chopped
2 garlic cloves, chopped
1 ham hock
1.5 qts chicken stock
1 Tbsp butter
.5 tsp red pepper flakes
salt & pepper to taste

Black-Eyed Peas

1 lb dry black-eyed peas
1 onion, diced
1 poblano pepper, diced
2 celery sticks, diced
3 garlic cloves, chopped
1 12oz can diced tomatoes
1 ham hock
3 cups water
1 Tbsp butter

Recipe Description:

Recipe courtesy of Weathervane Executive Chef Spencer Carter.


Collard Greens

1. Heat the butter in a large pot set over medium heat. Saute the onion and garlic, stirring often, until the edges begin to brown, about 5 minutes. Add the ham hock, red pepper, and chicken stock and bring to a simmer. Cover and cook for 45 minutes.
2. Add the collard greens to the pot and cook until tender, another 45 minutes to an hour.
3. To serve, fish out the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.

Black-Eyed Peas

1. Soak the black-eyed peas overnight covered by at least 2/3 water, drain and rinse. Or, quick soak covered by at least double depth in water, and bring to a boil. Cover pot and turn off heat, let stand for an hour, drain, and rinse.
2. Heat the butter in a large pot set over medium heat, add onions, celery, peppers, and garlic cook for 5-10 minutes.
3. Add remaining ingredients, cover and cook until beans are tender (may need additional water), and season to taste with salt and pepper. Serve alongside collard greens.

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