Eyed Peas & Collards (Version imprimable)
Southern-style collard greens and black eyed peas simmered with ham bone for rich, smoky flavors.
# Composition:
→ Main Ingredients
01 -
3/4 cup wild rice
02 -
2 to 3 cups finely chopped collard greens
03 -
16 ounces dried black-eyed peas
04 -
1 large ham bone with some meat still attached
→ Aromatics & Liquids
05 -
3 minced garlic cloves
06 -
1 tablespoon apple cider vinegar
07 -
8 ounces of smooth tomato sauce
08 -
1/2 a large sweet onion, finely diced
09 -
64 ounces of chicken stock
→ Seasonings
10 -
2 teaspoons onion powder
11 -
2 teaspoons garlic powder
12 -
1 teaspoon salt or Creole seasoning
13 -
1/2 teaspoon black pepper
14 -
1/2 teaspoon cayenne pepper
# Étapes de réalisation:
01 -
Run the dried peas under cool water in a big strainer. Get rid of any stray material, discolored, or broken beans.
02 -
Place the ham bone into your cooker. Toss in the diced onion, minced garlic, chicken stock, apple cider vinegar, tomato sauce, and seasonings. Mix it gently, then pour in the peas and greens.
03 -
Seal the lid and set it on High. Let it cook for 2 hours before stirring in the wild rice.
04 -
Pop the lid back on and keep cooking on Low for 4 more hours.
05 -
Carefully pull out the ham bone and trim off any leftover meat. Stir the meat back into the cooker. Let it simmer on Low for another 30 to 60 minutes. Skim off any fat floating on top before dishing it up.
# Détails supplémentaires:
01 -
Great for kicking off the New Year!
02 -
Feel free to grab a bag of pre-washed greens to save time.
03 -
Use a slow cooker big enough to fit everything comfortably.