Ingredients:

  • 1 lb Dried Black-Eyed Peas, soaked overnight and drained/rinsed
  • 4 oz Smoked Bacon or Ham Hock, diced
  • 1 large Yellow Onion, finely diced
  • 2 Celery Stalks, finely diced
  • 4 Garlic Cloves, minced
  • 1 Tbsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 8 cups Chicken or Vegetable Stock, low-sodium preferred
  • 1 tsp Salt, for initial seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 8 oz Collard Greens, stemmed and roughly chopped
  • 2 tsp Red Wine Vinegar or Cider Vinegar
  • 1 Tbsp Olive Oil, for serving garnish

Instructions:

  1. Prep the Peas (Prior to Cooking): Rinse the dried peas thoroughly. Place in a large bowl, cover with water by 2 inches, and soak overnight (or use the quick-soak method if short on time). Drain and rinse again just before cooking.
  2. Render the Pork: Set a Dutch oven over medium heat. Add the diced bacon/ham hock and cook slowly until the fat is rendered and the pieces are crisp. Remove the crisp pork pieces with a slotted spoon and set aside for garnish. Leave 1–2 tablespoons of fat in the pot; drain the rest.
  3. Sauté Aromatics: Add the diced onion and celery to the pot. Sauté gently for 5–7 minutes until softened and translucent, scraping up any delicious brown bits from the bottom of the pot.
  4. Toast Spices: Add the minced garlic, smoked paprika, and dried thyme. Cook for 60 seconds until fragrant, being careful not to let the garlic burn.
  5. Build the Stew: Add the drained black-eyed peas, stock, bay leaves, initial salt, and pepper to the pot. Bring the liquid to a rolling boil, then immediately reduce the heat to a low simmer.
  6. Cook the Peas: Cover the pot loosely and simmer for 50 minutes. Check the seasoning and stir gently every 20 minutes. The peas should be plumping up but still slightly firm.
  7. Add the Greens: Stir in the stemmed and chopped collard greens. Increase the heat slightly to return the stew to a gentle simmer, then cover again.
  8. Finish Cooking: Simmer for another 15–20 minutes, or until the black-eyed peas are creamy and tender, and the collard greens are wilted but retain their colour and bite.
  9. Rest and Adjust: Remove the pot from the heat. Discard the bay leaves. Stir in the red wine vinegar for a pop of acidity that brightens the dish.
  10. Final Seasoning: Taste and adjust salt and pepper as needed. If the stew is too thin, you can mash a few peas against the side of the pot to naturally thicken the liquid.
  11. Serve: Ladle the stew into bowls. Garnish with a drizzle of quality olive oil and the reserved crispy smoked bacon pieces.