Black Eyed Peas with Collard Greens
A humble yet gorgeous traditional New Years dish, Black Eyed Peas with Collard Greens served over Rice! Make this winter warmer any time you want a hearty meal that's good for you.
Ingredients
- 2 Ham hocks
- 3 12-oz pkgs frozen Black Eyed Peas
- 2 large cloves Garlic sliced in half
- 1 medium Onion diced
- 4 Bay leaves
- 1 tsp dried Thyme
- ½ tsp Black Pepper
- 32 oz Chicken Broth
- 1 cup Water
- 16 oz Collard Greens washed and chopped
- 4 slices thick Smoked Bacon
- 1 cup dry Rice cooked according to directions. (I prefer to use Jasmine Rice)
Instructions
- In a 6 - 7 qt slow cooker set on low, add in the Ham Hocks, Black Eyed Peas, halved Garlic Cloves, diced Onion, Bay leaves, Thyme and Pepper.
- Pour the Chicken Broth and 1 cup of Water over the peas. Set to cook in your slow cooker for 6 hours on low. It can be kept at warm until you are ready to add in the Collard Greens.
- In a skillet, cook the Bacon until crispy, remove to a paper towel lined plate for later. Over a medium heat, add the Collard Greens to the bacon drippings in the skillet and cook until they have wilted and are dark green, saute for about 10 minutes, stirring occasionally.
- While the Collard Greens are sauteing, remove the Ham Hocks from the slow cooker and take the meat off the bone. Shred the meat with a couple of forks then return the meat to the slow cooker.
- Once the the Collard Greens have been sauteed, add them to the slow cooker and turn the slow cooker back on to low for an additional 1 - 2 hours or until the greens are tender.
- Serve the Black Eyed Peas with Collard Greens over the cooked Rice.
- Enjoy!
