HOPPING JOHN AND GREENS
1 1/2 cups dry black-eyed peas
3 cups water
1/4 lb. bacon (6 slices, cut into 1/2-inch pieces)
1 red pepper, chopped
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 smoked ham hock
2 cans (13 3/4 oz. each) chicken broth
1 bay leaf
1/2 tsp. savory, crushed
1/2 tsp. thyme, crushed
1/4 tsp. red pepper flakes
1 c. uncooked converted style rice
1 (10 oz.) pkg. frozen chopped collard or turnip greens
Rinse black-eyed peas, removing any shriveled peas or stones.
In a large saucepan, bring peas and 3 cups water to a boil; simmer 2 minutes. Remove from heat, cover and let stand 1 hour. Drain peas and set aside.
In the same saucepan, cook bacon over high heat, stirring occasionally, for 3 minutes.
Add peppers and onion. Cook 5-6 minutes, stirring occasionally, until onion is lightly browned.
Add garlic; cook 1 minute. Add black-eyed peas, pork hock, chicken broth, bay leaf, savory, thyme and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes.
Add rice and collard greens, stirring to break up greens. Cover; simmer 20 minutes until peas and rice are tender.
Remove ham hock and bay leaf.
Serves 8.
1 1/2 cups dry black-eyed peas
3 cups water
1/4 lb. bacon (6 slices, cut into 1/2-inch pieces)
1 red pepper, chopped
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 smoked ham hock
2 cans (13 3/4 oz. each) chicken broth
1 bay leaf
1/2 tsp. savory, crushed
1/2 tsp. thyme, crushed
1/4 tsp. red pepper flakes
1 c. uncooked converted style rice
1 (10 oz.) pkg. frozen chopped collard or turnip greens
Rinse black-eyed peas, removing any shriveled peas or stones.
In a large saucepan, bring peas and 3 cups water to a boil; simmer 2 minutes. Remove from heat, cover and let stand 1 hour. Drain peas and set aside.
In the same saucepan, cook bacon over high heat, stirring occasionally, for 3 minutes.
Add peppers and onion. Cook 5-6 minutes, stirring occasionally, until onion is lightly browned.
Add garlic; cook 1 minute. Add black-eyed peas, pork hock, chicken broth, bay leaf, savory, thyme and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes.
Add rice and collard greens, stirring to break up greens. Cover; simmer 20 minutes until peas and rice are tender.
Remove ham hock and bay leaf.
Serves 8.
MsgID: 3147916
Shared by: manyhats
In reply to: Recipe: Recipes Using Greens (4+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: manyhats
In reply to: Recipe: Recipes Using Greens (4+)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Using Greens (4+) |
Betsy at Recipelink.com | |
2 | Recipe: Collection - Recipes Using Greens |
Betsy at Recipelink.com | |
3 | Recipe: Senegalese Veggie Stew |
manyhats | |
4 | Recipe: Scalloped Dandelions |
manyhats | |
5 | Recipe: Collard Greens with Anchovies |
manyhats | |
6 | Recipe: Hopping John and Greens |
manyhats |
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