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Looking for good fortune in the New Year? Try Jaqueline Duffin's black-eyed peas with double smoked ham and collard greens. Don’t forget the cornbread!
Ingredients
- 2-3 Tbsp Bacon Grease (or olive oil)
- 1 large onion – diced
- 4-5 garlic cloves – large mince
- 1 bunch of collard greens – spine removed and roughly chopped
- 4 cups chicken stock (or vegetable stock)
- 1 ham bone from double smoked holiday ham (can be substituted with store- bought smoked ham hock)
- 2 tsp paprika
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 2 15oz cans of Black-eyed Peas
Items You'll Need
Instructions
- On medium-high heat in Dutch oven or deep pot, add bacon grease, diced onions, garlic and pinch of salt. Sauteed until fragrant and translucent (about 5 minutes)
- Rinse collard greens and dry. Remove the spine/stem on each leaf and roughly chop. Add to sauteed onion mixture and cook until softened and wilted. Stirring occasionally (about 5-7 minutes)
- Top with chicken stock, leftover bone from double smoked holiday ham, and remaining seasonings. Cover and simmer on medium-low heat for 45-60 minutes.
- Remove lid and ham bone once bone is exposed and leftover meat can be easily shredded. Set aside to cool slightly before removing spare meat.
- Add black-eyed peas and shredded ham meat back into the dish. Cover and let simmer for 15-20 minutes
- Season to taste and serve warm with cornbread. Enjoy!
