Braden Family Cookbook
COLLARDS & PEAS
This is a real ”comfort
food” item! We now make this as
our “traditional” dose of black eyed peas on New Years Day.
You will be surprised how much the collard greens reduce after you take
out the stems and then cook them. The
3# is a minimum, you could even got to 4# if you want to.
In the South this is a reasonable dish to make.
In Hawaii where greens are considered to be a luxury item, this dish is
one of the more expensive ones you will make in a week
Heat butter in a large
pot, about 2 gallon size. Add
garlic, onion and ham hocks and saute for a few minutes.
Cover with chicken stock and bring to a boil. Reduce heat and simmer for 2 hours until meat is falling off
bones of hocks.
Meanwhile, wash the greens
thoroughly and remove the thick parts of the stems. Bring 3 quarts of water to a boil, add just enough salt to
make it taste like sea water. Add
greens, cover and cook for five minutes.
Rinse greens with cold
water; squeeze out excess water and roughly chop.
When ham hocks are tender,
add black eyed peas, black pepper, red pepper flakes, thyme, chopped collards,
brown sugar, and vinegar.
Continue until peas are
tender (about 30 minutes). Remove
hocks and shred meat from bones, discarding fat & bones.
Stir the shredded meat back into the bean-collard mixture.
Serve in heated bowls.
Serves 6 - 8
as a single serving entree. You
will eat more than one serving of this! We
make this recipe at home for the two of us and get 2 dinners and one
take-to-work lunch out of it.
Needs good bread or
cornbread to sop up some of the juices. Wine:
Cabernet, possibly a Merlot, Pinot Noir is a possibility.
Can be a little salty from the hocks so you need a wine that can stand up
to the salt.