Spicy Black Eyed Pea - Collard Soup.So.Good

Gobs and gobs of leftovers!!

Even if you are not from Georgia I am quite sure you heard about our "Snowmageddon" we experienced this past week.  Our school got canceled the next day and with all my lesson plans finished I had to find something to do...so I cooked!  I love to cook!  It's my own personal therapy and it's my favorite way of showing my friends and family how much I love them.  

I decided to cook one of my new favorite southern meals: Black Eyed Pea and Collard Soup.  It just so happens to be my own personal prize winner (at least to my family it is). It’s warming in cold weather, and considering how many meals I can get out of this recipe, it is super cheap!  I know that not everyone has the southern cravings that I have, but if you like a spicy, wholesome nutritious meal that will feed an army then keep reading. 

First, I'd like to say that the pictures do NOT give it justice.  I have made this dish twice now since New Years Day and it keeps getting better. I make this dish in a crockpot, however using your stove would work just as well.  

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How Healthy Is This Dish? 
Black-eyed peas and collard greens are packed with nutrients.  They are loaded with fiber, vitamins, and all kinds of yummy flavors.  If eating healthy for the new year is one of your goals, then start now by making this wonderful dish!  So...it's healthy.  It's cheap.  It tastes so delicious. What are you waiting for?  Collard greens are one of the oldest members of the cabbage family. They are rich in Vitamin K, high in calcium an essential nutrient that promotes healthy blood clotting. 1/2 cup of black eyed peas contains 25% of your daily value of folate!  Bloated? Celery will help your body get rid of excess fluid and sodium. 

Ingredients
serves 6-8

2 packages of black-eyed peas, (I use the dried peas...then soak and cook them myself)
1-2 27oz cans of Glory Southern Style Collard Greens 
4 cloves garlic, minced
4 large organic celery ribs, finely minced
6 large organic carrots, peeled and cut into a 1/4-inch dice
1 shallot thinly sliced
1 organic leek sliced
2-3 cups homemade organic chicken broth (homemade is healthier)
1 smoked ham hock
2 tbs Italian dressing (odd I know)
1 tbs hot sauce
(optional) 1/2 pound ham, cut into 1/2-inch cubes

Cook or soak the black eyed peas according to directions.  Turn your crockpot on to Low.  Place the shallot, celery, leek and carrot in first (cover with lid). Get the rest of your ingredients out and ready.  Give the veggies a quick stir, then add the rest of the ingredients. I put the hamhock in first. 

Let it cook for 6-8 hours. Prepare for the goodness!  And lawdy child do not forget the buttermilk skillet cornbread! 

Accompaniment and Substitutes
Tabasco or hot sauce
Buttermilk Corn Bread/Muffins
Use a packet of Goya pork flavorings instead of hamhock. 
 
© aquaBelly Lake Lanier 2014