183 - Black Eyed Peas and Collards

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IMG_8322.jpg

183 - Black Eyed Peas and Collards

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Black Eyed Peas

4 strips hardwood smoked bacon

1 onion, diced small

2 cloves garlic, minced

12oz beer

4 cups chicken stock

2 cups black-eyed peas, soaked overnight and drained

2 Tbs apple cider vinegar

1 bay leaf

6 sprigs thyme

hot sauce to taste

sea salt & black pepper to taste

In a 2qt pot, render bacon until crisp, remove from pot.  In bacon grease, cook onions until soft, add garlic and cook a moment more.  Deglaze the pot with beer.  Add bacon, black eyed peas, chicken stock, vinegar, bay leaf, and thyme.  Bring pot to a boil, then reduce heat and simmer until peas are tender, 1-2 hours.  As you cook, check for tenderness, adding stock as needed.  Season with salt, pepper, and hot sauce; serve.

 

Collards

2 heads collards, washed, tough stems removed, cut into wide strips

1 smoked ham hock

2 onions, julienned

4qts chicken or pork stock

12 oz. beer

1 cup apple cider vinegar

1 cup light brown sugar

1Tbs red chili flakes

Hot sauce to taste

Sea salt & black pepper to taste

Put everything into a pot and bring it to a boil.  Lower the heat and simmer 45 minutes to 2 hours (tenderness to taste, less time for more toothsome collards, more time for silkier collards).  Remove the ham hock and pick meat from the bone; return meat to the pot.  Season and serve.