1 pound dried black-eyed peas
1 smoked ham bone or 2 hocks
1⁄4 cup canola oil
1⁄2 cup cooked ham, finely chopped
1⁄4 teaspoon red chile flakes
2 cloves garlic, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
1 large carrot, finely chopped
1 large onion, finely chopped
1 rib celery, finely chopped
1 bay leaf
1 pound collard greens, ribs removed, leaves roughly chopped
2 tablespoons apple cider vinegar
Kosher salt, to taste
Black pepper, freshly ground, to taste
5 cups long-grain white rice, cooked
Chopped scallions, for garnish
- Bring peas, ham bone, and 8 cups water to a boil in a 6-quart Dutch oven. Reduce heat to medium-low, and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving 1 cup cooking liquid along with ham bone; set aside.
- Heat oil in a 12-quart pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeños, carrot, onion, celery, and bay leaf, and cook, stirring occasionally, until soft, about 8 minutes. Add reserved black-eyed peas, ham bone, and reserved cooking liquid, along with collards and 12 cups water.
- Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour. Stir in vinegar, and season with salt and pepper. Spoon rice into bowls, ladle soup over rice, and add garnish.
- Soups/Stews, Bean
- North American
- Serves 8 to 10