A multi-recipe mashup that is a real keeper.
Ingredients
1 tablespoon olive oil
1 large ham hock (or just shredded ham)
1 cup onion, chopped
1/2 cup celery, chopped
1 bunch collards, tough stems removed, and sliced into 1 inch strips.
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice
Directions
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, and garlic, cook for 4 minutes. Add the collards, black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
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