Black Eyed Peas and Collard Greens

Black Eyed Peas and Collard Greens
Serves 4
Using a smoked turkey wing or neck for the broth in this recipe produces a complex smoky flavor without all the fat of the more usual ham hock. If you can’t find smoked turkey parts or prefer using pork, follow the directions as written, but you’ll probably need to strain the fat before proceeding with step 3. We use the chopped collard greens in a bag to save prep time; if you buy a whole bunch, trim off the thick stems and slice the greens into 1-inch ribbons.
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Prep Time
20 hr 20 min
Cook Time
1 hr 5 min
Total Time
21 hr 5 min
Prep Time
20 hr 20 min
Cook Time
1 hr 5 min
Total Time
21 hr 5 min
Ingredients
  1. 1/2 pound dried black eyed peas
  2. Kosher salt
  3. 1 smoked turkey wing or neck
  4. 1 small onion, peeled, cut in half with root end intact
  5. 1/2 teaspoon ground black pepper
  6. 1/4 teaspoon red pepper flakes
  7. 1 bay leaf
  8. 1/2 teaspoon dried thyme
  9. 8 cups chopped collard greens
  10. 1 tablespoon red wine vinegar
Instructions
  1. In a large bowl, dissolve 1 tablespoon kosher salt in 1 quart of water. Add the black eyed peas and soak at room temperature for 8 to 24 hours. Drain and rinse.
  2. Place the turkey wing or neck in the pressure cooker and cover with 4 cups water. Lock the lid into place and bring to high pressure. Cook for 40 minutes, then release the pressure using the quick method. Remove the wing from the pressure cooker and let cool. Reserve the cooking liquid. Shred the meat and set aside.
  3. Add the black eyed peas to the pressure cooker along with the onion halves, pepper, red pepper flakes, bay leaf and dried thyme. Place the greens on top of the beans and add the reserved cooking liquid from the wing.
  4. Lock the lid in place and bring the pressure cooker to high pressure. Maintain the pressure for 18 minutes. After cooking, let the pressure reduce naturally for 5 minutes, then release the rest of the pressure using the quick method.
  5. Unlock and remove the lid. Remove the bay leaf and the onion halves, stir in the vinegar and add the meat back in. Taste and adjust seasoning. If you would like the peas or greens more done, simmer for a few minutes.
  6. To serve, ladle into bowls. Top with chopped scallions or parsley, if desired.
Notes
  1. Courtesy of He Cooks - She Cooks used with permission © 2015
Cooks Recipes http://recipe.cookswarehouse.com/