Peas & Collard Greens (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 ounces dried black eyed peas
02 -
3/4 cup wild rice
03 -
2 - 3 cups chopped collard greens
04 -
1 large ham bone with meat still attached
→ Aromatics & Liquids
05 -
8 ounces tomato sauce
06 -
3 cloves garlic, minced
07 -
64 ounces chicken stock
08 -
1 tablespoon apple cider vinegar
09 -
1/2 large sweet onion, diced
→ Seasonings
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon cayenne pepper
12 -
2 teaspoons onion powder
13 -
1 teaspoon salt or Creole seasoning
14 -
2 teaspoons garlic powder
# Instructions:
01 -
Rinse the black eyed peas thoroughly using a colander under cold water. Pick out any debris, damaged peas, or other unwanted bits.
02 -
Place the ham bone into the slow cooker. Add the diced onion, minced garlic, chicken stock, vinegar, tomato sauce, and seasonings. Give it a quick stir, then pour in the black eyed peas and the chopped collard greens.
03 -
Cook on High for 2 hours. After that, mix in the wild rice.
04 -
Put the lid back on and let it cook slowly for an additional 4 hours.
05 -
Take the ham bone out carefully, trim off any leftover meat, and add it back to the pot. Stir everything and let it simmer on Low for 30 to 60 minutes more. Before serving, skim any extra grease from the surface.
# Notes:
01 -
Great idea for ringing in the New Year.
02 -
Pre-washed greens save some time.
03 -
Use a large slow cooker to avoid overflowing.