Black-Eyed Peas with Braised Greens and Butternut Squash Recipe

Recipe courtesy of Chef Scott Newman from Oba! Restaurante in Portland, Oregon
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  • 1 dried black-eyed peas
  • 2 (8 cups) Chicken Broth
  • 2 Cook's® Smoked Ham Hocks (2 pounds each)
  • 1/2 sliced celery
  • 1 carrot, sliced
  • 1 poblano pepper, seeded, sliced
  • 6 garlic, sliced
  • 2 mixed greens (turnip, mustard and collard), washed, stemmed
  • 1 Oil
  • 1/4 cubed salt pork (1/4-inch cubes)
  • 1 chopped roasted butternut squash (1/2-inch pieces)
  • 1 chopped tomatoes
  • Rinse peas according to package directions; set aside. Combine broth, ham hocks, carrots, celery, peppers and garlic in large stockpot. Bring to a boil over medium-high heat. Add peas; stir. Reduce heat to medium-low; simmer 2 hours, or until peas are tender, stirring occasionally.
  • Remove ham hocks from stockpot; place in shallow pan. Cut off meat; discard bones and fat. Drain peas, reserving 1/4 cup of the liquid for later use. Discard remaining liquid. Return meat to pea mixture in stockpot; cover to keep warm.
  • Add 2 quarts (8 cups) water to large saucepan; bring to a boil over medium-high heat. Stir in greens; cover. Reduce heat to medium-low, cook 7 minutes, or until greens are tender, stirring occasionally. Drain greens; immediately run under cold water. Gently squeeze greens to remove excess water; set aside.
  • Heat oil in Dutch oven or extra-large skillet over medium heat. Add salt pork; cook 5 minutes, or until the fat is melted and pork starts to crispen. Remove salt pork with slotted spoon; set aside. If necessary, add additional oil to pork drippings to equal 2 tablespoons of fat. Heat over medium-high heat. Add greens, squash and tomatoes; cook until lightly browned, stirring frequently.
  • Add greens and 1/4 cup of the reserved pea liquid to pea mixture in stockpot; mix lightly.
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