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black-eyed peas chicken stock ham hocks canola oil onion carrots stalks celery garlic red pepper collards salt
Viewed: 42 - Published at: 4 years agoIngredients
- 2 cups dried black-eyed peas, washed and picked over for stones
- 4 to 6 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth, plus more if necessary
- 2 smoked ham hocks
- 1 tablespoon canola oil
- 1 onion, preferably Vidalia, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, very finely chopped
- 1 teaspoon red pepper flakes
- 1 bunch collards, tough stems removed and discarded, leaves very thinly sliced in chiffonade (see page 197)
- Coarse salt and freshly ground black pepper
Method
- Place the peas in a large bowl and add water to cover.
- Soak overnight.
- Or place the peas in a large pot of water and bring to a boil over high heat, then remove from the heat and set aside for 1 hour.
- Discard any floating peas and drain before cooking.
- In a pot, bring the stock and the ham hocks to a boil over high heat.
- Decrease the heat to low and simmer until the flavors have married, at least 30 minutes.
- Meanwhile, in a large, heavy-bottomed Dutch oven, heat the oil over medium heat.
- Add the onion, carrots, and celery and cook until soft and translucent, 3 to 5 minutes.
- Add the garlic and cook until fragrant, 45 to 60 seconds.
- Drain the peas and add to the pot.
- Add the red pepper flakes and ham hocks with stock to cover.
- Bring to a boil over high heat, decrease the heat to low, and simmer until the peas are tender, 2 to 2 1/2 hours.
- Just before serving, bring the soup to a boil over high heat.
- Add the collards and stir to combine.
- Cook until wilted, about 5 minutes.
- Taste and adjust the seasoning with salt and pepper.
- Ladle into warmed bowls and serve immediately.
