Hearty Black-Eyed Peas and Collard Greens with Smoked Turkey

Hearty Black-Eyed Peas and Collard Greens with Smoked Turkey ingredients

• 1 lb dried black-eyed peas
• 1.5 lbs smoked turkey wings or drumsticks
• 2 bunches collard greens
• 1 large yellow onion
• 4 cloves garlic
• 6 cups chicken broth
• 2 cups water
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 0.5 tsp red pepper flakes
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil

How to make Hearty Black-Eyed Peas and Collard Greens with Smoked Turkey

1. Rinse 1 pound of dried black-eyed peas thoroughly and pick through them to remove any small stones or debris. For quicker cooking, you can quick-soak them by boiling for 10 minutes, then letting them stand for an hour.
2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 large diced yellow onion and sauté for 5-7 minutes until softened and translucent.
3. Stir in 4 minced garlic cloves and 0.5 teaspoon red pepper flakes (if using) and cook for an additional minute until fragrant.
4. Add the rinsed black-eyed peas and 1.5 pounds smoked turkey wings or drumsticks to the pot. Pour in 6 cups chicken broth and 2 cups water, ensuring the peas and turkey are submerged.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the black-eyed peas are beginning to soften.
6. Stir in the 2 large bunches of chopped collard greens, pushing them down into the liquid. Add 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon kosher salt, and 1 teaspoon black pepper.
7. Continue to simmer, covered, for another 45-60 minutes, or until the collard greens are very tender and the black-eyed peas are fully cooked and creamy. Check liquid levels periodically and add more water or broth if necessary to maintain desired consistency.
8. Remove the smoked turkey pieces from the pot. Once cool enough to handle, shred the meat from the bones and discard the bones and skin. Return the shredded turkey meat to the pot.
9. Taste and adjust the seasoning as needed, adding more salt, pepper, or a splash of apple cider vinegar for brightness. The dish should have a rich, savory, and slightly tangy flavor profile.
10. Serve hot as a hearty main course, traditionally with cornbread to soak up the flavorful 'pot liquor'.

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