[ad_1]
A soupy stew of black-eyed peas with collard greens, enriched with a smoky pork shank, a meaty pork hock and black garlic. This is a mostly hands-off recipe that results in a comforting hearty dish perfect for a frigid winter night.
__________________
In a large bowl, cover 1 lb. of black-eyed peas with water and soak overnight. Drain, rinse and pick over before cooking.
__________________
In a large pot, heat a bit of olive oil on medium. Add in a bay leaf, and two cloves of black garlic, minced and one clove of regular garlic, minced as well. Stir around a bit until fragrant. Add in the soaked beans to the pot and add enough water to cover beans by about 2 inches. Give everything a good stir, then nestle a smoked ham shank and a meaty pork hock (skin removed), into the beans. Cover, turn the heat down to low and simmer for about 45 min – an hour (or a bit longer) until beans are tender enough to your liking. Adding salt during the simmering process may cause the beans to take longer to cook, so season the stew at the end.
__________________
While the beans are simmering, clean two small bunches of collard greens, separating leaves from the stem. Tear leaves into roughly bite-sized pieces. It will seem like you have a lot of leaves, but they’ll cook down. Chop up the collard stems into roughly ½-inch pieces and toss in with the simmering beans. Do not add the leaves in yet.
__________________
After 45 min or so, when the beans are almost fully cooked and softened, carefully use tongs to pull out the smoked ham shank and pork hock. Let cool for about 20-ish minutes and use your hands to shred the meat. Discard any fat or bones. Set meat aside and lightly season with salt. Meanwhile, continue to let the beans simmer and soften further.
__________________
About 5-10 minutes before serving, add in the collard leaves, stir occasionally.
__________________
When the beans and collards are ready to be served, stir in the reserved meat to warm through. Taste and season stew with salt + pepper, and a generous sprinkling of smoky urfa pepper if available. Ladle into soup bowls, drizzle on olive oil and add a splash of red wine vinegar at the table.
[ad_2]
Source
