Southern Black Eyed Peas (Print Version)
# Ingredients:
01 -
1-2 teaspoons Creole seasoning.
02 -
1 large onion, chopped.
03 -
7-8 cups chicken stock.
04 -
4-5 slices of thick-cut bacon, diced.
05 -
1 pound of black-eyed peas.
06 -
5 ounces smoked sausage or turkey, cut into small pieces (1 cup).
07 -
1 celery stick, finely chopped.
08 -
2-3 teaspoons garlic, minced.
09 -
Salt and black pepper, as needed.
10 -
2+ cups collard greens (or kale).
11 -
1 jalapeño, finely chopped (¼ teaspoon cayenne works too), optional.
12 -
1 fresh bay leaf.
13 -
2 teaspoons thyme, freshly chopped.
# Instructions:
01 -
Pick through and rinse peas. Cover with cold water (3-4 inches higher) and soak for a few hours or overnight.
02 -
Cook bacon in a large, sturdy pan for 4-5 minutes until crispy. Add diced sausage or turkey and cook for another 2-3 minutes. Set both aside.
03 -
Using the same pan, sauté onions, celery, garlic, jalapeños (if used), thyme, and the bay leaf for 3-5 minutes until softened.
04 -
Stir in the chicken stock.
05 -
Drain the soaked peas, rinse them, and add to the pot along with Creole seasoning and a pinch of salt. Stir, and bring everything to a boil.
06 -
Turn the heat to low and let it cook uncovered for about 20 minutes.
07 -
Add greens, bacon, and sausage to the pot. Let it cook for another 10 or more minutes until peas are soft and the broth thickens.
08 -
If it's too thick, stir in a bit more liquid, but don’t make it too runny.
09 -
Remove the bay leaf, taste, and adjust the seasoning. Serve it topped with green onions over a bed of rice.
# Notes:
01 -
A lucky dish for New Year's Day!
02 -
Go vegetarian by ditching meat and using vegetable stock.