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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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Make this Southern staple on New Year's Day for good luck all year! Ingredients:
1 lb dried black-eyed peas |
1 smoked ham bone (or two ham hocks) |
1/4 cup canola oil |
1/4 teaspoon red chili pepper flakes |
2 garlic cloves, finely chopped |
1 jalapeno pepper, stemmed, seeded, and finely chopped |
1 large carrot, finely chopped |
1 large onion, finely chopped |
1 celery rib, finely chopped |
1 bay leaf |
1 lb collard greens, ribs removed, leaves roughly chopped |
2 tablespoons apple cider vinegar |
kosher salt |
fresh ground black pepper |
5 cups cooked long-grain rice |
Directions:
1. Bring peas, ham bone, and 8 cups of 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 of cooking liquid along with ham bone; set aside.
2. Heat oil in 12 quart pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeno, 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 greens and 12 cups of 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.
3. Spoon rice into bowls and ladle soup over rice. Garnish with chopped fresh tomates and chopped fresh green onions.
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