Black-Eyed Peas & Collard Greens

Black-Eyed Peas & Collard Greens

 

 

INGREDIENTS:

 

1 lb black-eyed peas

2 bunches collard greens, cleaned, stemmed, and cut into ribbons

1 smoked turkey leg

6 cups low-sodium chicken broth

2 tbsp cooking oil of choice

1 medium onion, diced

4 garlic cloves, minced

½ green bell pepper, diced

½ red bell pepper, diced

2 tsp all-purpose seasoning

1 tsp smoked paprika

2 thyme sprigs

2 bay leaves

1 packet of sazón (without annatto)

1 tsp seasoned salt (optional or to taste)

½ tsp black pepper (optional or to taste)

2 tbsp Worcestershire sauce

2 tsp hot sauce

2 tsp apple cider vinegar

1 tbsp brown sugar

2 cups water

2 tbsp butter

 

 

INSTRUCTIONS:

 

1) Soak the black-eyed peas in water overnight.

 

2) Heat cooking oil in a large pot on medium heat. Sauté the diced onion and bell pepper until softened. Add the minced garlic, and sauté until fragrant. Add the all-purpose seasoning and smoked paprika, and incorporate well.

 

3) Add the smoked turkey leg to the pot along with 6 cups of chicken broth, thyme, and bay leaf. Cover and bring it to a medium boil for 30 minutes.

 

4) Add the soaked black-eyed peas and prepared collard greens. Season with sazón, seasoned salt, pepper, Worcestershire sauce, hot sauce, apple cider vinegar, and brown sugar. Incorporate everything well, then cover and allow to cook for an hour or until the liquid reduces by about half.

 

5) Remove the turkey leg from the pot and remove the meat from the bone. Add 2 cups of water back to the pot along with the shredded meat. Add the butter and allow to cook on medium-low heat for another 30 minutes to an hour or until the potlikker is rich and the peas and greens are tender to your liking.

 

 

Serve with white rice and cornbread. Enjoy!