Southern Black Eyed Peas (Print Version)
# Ingredients:
01 -
1 celery stalk, chopped.
02 -
1 pound black-eyed peas, rinsed.
03 -
5 oz diced smoked sausage or turkey (makes about 1 cup).
04 -
4-5 thick bacon slices, cut into small pieces.
05 -
1 large onion, finely diced.
06 -
2 tsp thyme, chopped fresh.
07 -
1-2 tsp Creole spice mix.
08 -
1 jalapeño, diced very fine (or ¼ tsp cayenne as an alternative), optional.
09 -
2-3 tsp garlic, finely minced.
10 -
7-8 cups broth made from chicken.
11 -
2 or more cups kale or collard greens.
12 -
1 bay leaf for extra flavor.
13 -
Add pinch of salt and pepper—adjust to your taste.
# Instructions:
01 -
Go through peas to pick out debris, rinse well, then let sit in cold water (enough to cover by 3-4 inches) for a few hours or overnight.
02 -
In a big sturdy pan, cook bacon till crispy (about 4-5 minutes). Toss in sausage and cook a couple more minutes. Set both aside.
03 -
Using the same pan, soften onions, garlic, thyme, jalapeños, bay leaf, and celery over medium heat (3-5 minutes).
04 -
Carefully add chicken broth to the pot with veggies.
05 -
Drain soaked peas and give them another rinse. Mix into pot with Creole spice and a pinch of salt. Heat until boiling.
06 -
Turn heat down to low and gently simmer uncovered for around 20 minutes.
07 -
Stir in greens, along with crispy bacon and sausage. Let it all cook for 10 more minutes till the peas and greens soften, and the broth thickens up.
08 -
If it’s too thick, just add a bit more liquid to thin it out—but it should stay pretty hearty!
09 -
Fish out the bay leaf, tweak the seasonings to your liking, then spoon it over rice and toss some fresh scallions on top.
# Notes:
01 -
Brings good fortune when eaten on New Year’s Day!
02 -
For a meatless option, skip the bacon and sausage and stick to veggie broth.