RECIPE:
1. Sauté onion and green peppers in olive oil until translucent, for
about 1 to 2 minutes. Then add ground pepper.
2. After sauté, add the minced garlic to blend for about 30 seconds (don't allow
the garlic to brown). then add the ham bones. 3. Add enough water to
cover the ham bone, hog jowl, or hunk of salt pork and cook for 2 hours.
4. After the ham has been cooked add black-eyed peas and cook for the
time as directed on package (dried peas
take about 45-60 mins. and fresh or frozen about half the time). Add the
collard greens 15 minis. before peas finish (as package direction suggests)
5. Cook peas until almost tender.
Serve alone or over rice.
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