Braden Family Cookbook
COLLARDS & PEAS
is a real ”comfort food” item!
butter in a large pot, about 2 gallon size.
Add garlic, onion and ham hocks and sauté 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
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.
greens with cold water; squeeze out excess water and roughly chop.
ham hocks are tender, add black eyed peas, black pepper, red pepper flakes,
thyme and chopped collards.
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.
4 as an entree.
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.