Ingredients:

  • 1 lb dried Black Eyed Peas, rinsed and sorted
  • 5 lbs smoked Ham Hocks or Hog Jowl, bone-in
  • 8 cups low sodium Chicken or Vegetable Stock
  • 2 Tbsp Bacon Fat or Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 whole Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt (adjust to taste)
  • 1/2 tsp freshly ground Black Pepper
  • 2 large bunches Collard Greens, stems removed and coarsely chopped
  • 1/4 cup Apple Cider Vinegar
  • 1 tsp Brown Sugar (optional)

Instructions:

  1. Rinse and inspect the black eyed peas. If time allows, soak them in cold water for 4 hours or overnight. Trim and chop the collard greens and mince the aromatics.
  2. Heat the bacon fat or oil in a large Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Place the ham hocks in the pot and briefly sear on all sides. Deglaze the pot with a splash of stock, scraping up any browned bits (fond) from the bottom.
  4. Add the remaining stock, bay leaves, dried thyme, pepper, and the drained black eyed peas to the pot. Bring to a rapid boil, then immediately reduce the heat to low, cover, and simmer for 60–75 minutes, or until the peas are mostly tender.
  5. Stir the chopped collard greens into the stew. Add the apple cider vinegar and brown sugar. Cover and continue to simmer for another 45 minutes to 1 hour, or until the greens are tender and the ham hocks are falling apart.
  6. Carefully remove the ham hocks and bay leaves. Shred the pork meat, discarding the bone and excess fat/skin. Return the shredded meat to the pot. If the stew is too thin, uncover and simmer vigorously for 10–15 minutes until the broth slightly thickens.
  7. Taste the broth and adjust the salt, pepper, and vinegar as needed before serving over rice.