Black-Eyed Peas with Hog Jowl with Caramelized Sweet Onions and Collard Greens

1. 1

   In a large saucepan combine the water and the hog jowl or ham hock.

2. 2

   Cook at a boil for 1 hour and 15 minutes.

3. 3

   Use tongs to remove the pork from the pot and when cool enough to handle, separate the meat from the fat, skin, and bones.

4. 4

   Dice the meat and return it to the pot with the stock and set aside.

5. 5

   Place the peas in a medium-size saucepan and cover with cold water.

6. 6

   Bring to a rolling boil, then immediately remove from the heat, cover, and let stand for 1 hour.

7. 7

   Stack the clean collard green leaves and cut into 1- to 2-inch squares.

8. 8

   Peel and halve the onion and cut in 1/4-inch slices.

9. 9

   Separate the onion into strips.

10. 10

    In a large nonstick skillet, cook the onions over medium heat for 5 minutes without stirring.

11. 11

    Add the butter, garlic, and collard greens to the skillet and stir well.

12. 12

    Cover and cook for an additional 5 minutes, stirring occasionally.

13. 13

    Drain the beans and add them to the pot with the pork stock along with the onions and collards.

14. 14

    Add the remaining ingredients and stir well.

15. 15

    Cover, bring to a boil over high heat, then turn to low and simmer for 45 minutes, stirring occasionally until vegetables soften.

16. 16

    Top each serving with a few dashes of Just Add Greens Pepper Sauce or pass the sauce at the table.

17. 17

    Stove

* Per serving · 4 servings · Values may vary.