My definite new fav dinner for these crazy cold evenings we've had here in So Cal! A compilation of my friend Nina's, my friend Troy's, Williams Sonomas, and my own recipes, this will surely become a favorite of yours too. Traditional black eyed peas and collard greens along with some kale - and all in one pot.
1 bag black eyed peas (soaked in water over night)
2 smoked ham hocks
2 cartons low sodium beef broth (think they are 4C ea?)
1 onion (chopped)
1 lg carrot (chopped)
2 celery stalks (chopped)
1/2 bunch flat leaf (Italian) parsley (washed, chopped)
Loads of garlic...either 3 scoops of my roasted garlic or many cloves (chopped, smashed)
6 sprigs fresh thyme (hold stem, pull leaves off by gently pinching and running fingers up length of stem)
1T dry basil
1 bay leaf
2 bunches collard greens (washed, chopped into aprox 2" pcs)
1 bunch kale (washed, chopped into aprox 2" pcs)
leftover Christmas ham or the like.....
Throw first eleven ingredients into a heavy bottomed pot or crock pot. On stovetop, bring to a boil, reduce heat and simmer for 2-4 hrs depending on when your ham hocks are tender (should be falling off the bone) and your black eyed peas are al dente or softer, depending on your taste. If using a crock pot, throw same ingredients in, cover, turn onto low and cook for 6 to 8 hrs.
Remove hamhocks (either pull off usable meat or discard), add greens, kale, ham. Season with kosher salt and pepper (I like a little salt and a lot of pepper). Simmer for another 25 mins or so until green are tender. Serve with cornbread or sourdough rolls.