Hopping John and Greens
1 1/2 c. dry black-eyed peas
3 c. water
1/4 lb. bacon (6 slices, cut into 1/2" pieces)
1 red pepper, chopped
1 lg. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 smoked ham hock
2 (13 3/4 oz.) cans 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.