Black-Eyed Peas and Collard Greens by Pressure Luck Cooking

collard greens, white onion, garlic, pork belly, ham broth, kosher salt, pepper sauce, dried black-eyed peas, chicken broth, sweet chow chow, mayonnaise

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– For The Collard Greens:
– 1-1.5 lbs of collard greens, rinsed thoroughly (they could have dirt on them), bottom stalks removed and cut into small pieces (kitchen shears work wonders for this)
– Half a large white onion, diced
– 6 cloves of garlic, diced
– 1/2 lb (1 thick strip) of pork belly, fat padding removed and cut into small chunks
– 4 cups of Ham Broth
– 1/2 tsp of kosher salt
– A few dashes of Pepper Sauce, for topping when plated (optional and not the same as Tabasco sauce)
– For The Black-Eyed Peas:
– 1 lb bag of dried black-eyed peas
– 3 cups of Chicken Broth
– 3 cups of Ham Broth?
– Half a large white onion, diced
– 1/2 lb (1 thick strip) of pork belly, fat padding removed and cut into small chunks
– Sweet (or hot if you want it spicy) Chow Chow, for topping when plated (optional ? this is basically a southern-style relish)
– Mayonnaise,?for topping when plated (optional)

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