Black-Eyed Peas with Pork and Greens

Recipe View Soak the black-eyed peas: In a large bowl, cover the black-eyed peas with several inches of cold water. Let them soak for at least 8 hours or overnight. Drain thoroughly and set aside.

Recipe View Render the pork: In a Dutch oven or heavy-bottomed pot over medium heat, cook the pork neck bones and bacon until lightly browned, approximately 5 minutes. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables soften, about 6-7 minutes. Stir in the chopped garlic and cook for another minute until fragrant.

Recipe View Simmer the stew: Pour in the cold water, then add the drained black-eyed peas to the pot. Stir in the bay leaf, dried thyme, ground cumin, black pepper, and cayenne pepper. Bring the mixture to a simmer over high heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes.

Recipe View Add tomatoes and continue simmering: Stir in the can of diced tomatoes with green chile peppers and salt. Continue to simmer, uncovered, until the beans are tender, approximately 40 minutes.

Recipe View Remove neck bones and shred: Once the pork is cool enough to handle, carefully remove the neck bones from the pot. Separate any meat from the bones, shred it, and return the shredded meat to the Dutch oven. Discard the bones.

Recipe View Incorporate ham and kale: Stir in the diced smoked ham and torn kale leaves. Cook until the greens are tender and wilted, about 10-15 minutes.

Recipe View Serve: Ladle the black-eyed peas with pork and greens over cooked rice or cornbread. Enjoy the symphony of flavors.