Black-Eyed Pea and Collard Stew

Ingredients

• 1 pound Dried black-eyed peas, soaked overnight
• 2 large Smoked ham hocks
• 1 large bunch Collard greens, stems removed and chopped
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 6 cups Chicken broth
• 2 stalks Celery stalks, diced
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Red pepper flakes(optional)
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Vegetable oil
• to taste N/A Salt and black pepper

Instructions

1. 1

   In a large Dutch oven, heat the vegetable oil over medium heat and sauté the onion and celery until softened, about 5-7 minutes.

2. 2

   Add the minced garlic, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.

3. 3

   Pour in the chicken broth and add the smoked ham hocks; bring the liquid to a boil, then reduce heat and simmer for 45 minutes to flavor the base.

4. 4

   Stir in the soaked black-eyed peas and continue to simmer for about 30 minutes or until the peas are beginning to get tender.

5. 5

   Add the chopped collard greens in batches, stirring them down as they wilt into the broth.

6. 6

   Remove the ham hocks from the pot, shred the meat from the bones, and return the meat to the stew, discarding the bones and excess fat.

7. 7

   Simmer everything together for an additional 20 minutes until the greens are tender and the stew has thickened slightly.

8. 8

   Stir in the apple cider vinegar and season with salt and pepper to taste before serving hot with cornbread.