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.

Serves 8.