HOCKS COLLARDS & PEAS                           Southern traditional

 

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

 

1 tbsp. unsalted butter

6 cloves garlic, peeled, crushed and coarsely chopped

1 yellow onion, chopped

3 smoked ham hocks

2 quarts low-sodium chicken stock (or it’ll be really salty)

3# collard greens

4 cups (about 20 oz. fresh or frozen black eyed peas)

1 tsp. Fresh ground pepper

½ tsp. Red pepper flakes (chopped a little)

1 tsp. Fresh thyme, chopped

2 tsp. Brown sugar

1 Tbsp. Cider vinegar

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.  Set aside.