Nytimes Black-Eyed Peas Ham Hock Recipe

Name: Nytimes Black-Eyed Peas Ham Hock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds black-eyed peas, soaked overnight if possible; 2 pounds smoked ham hock, meaty ham bone or slab bacon; 2 teaspoons kosher salt; 1 large onion, peeled and stuck with 2 cloves; 1 bay leaf; 1/2 teaspoon black pepper; 1/2 teaspoon allspice; 2 tablespoons vegetable oil; 4 garlic cloves, minced; 1/2 teaspoon crushed red pepper; 2 pounds collard greens, cut in 1-inch ribbons (about 8 cups); 1 bunch scallions, cleaned and chopped, for garnish

Servings: persons

2 pounds black-eyed peas, soaked overnight if possible
2 pounds smoked ham hock, meaty ham bone or slab bacon
2 teaspoons kosher salt
1 large onion, peeled and stuck with 2 cloves
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon allspice
2 tablespoons vegetable oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
1 bunch scallions, cleaned and chopped, for garnish

1
1) Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
2
2) Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
3
3) Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
4
4) To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

1636

kcal

Calories

103

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds black-eyed peas, soaked overnight if possible, 2 pounds smoked ham hock, meaty ham bone or slab bacon, 2 teaspoons kosher salt, 1 large onion, peeled and stuck with 2 cloves, and more.

Yes, Nytimes Black-Eyed Peas Ham Hock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nytimes Black-Eyed Peas Ham Hock

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