Ingredients:

  • 1 lb smoked ham hocks or smoked turkey wings
  • 1 tbsp neutral oil or bacon drippings
  • 1 large yellow onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 lbs fresh collard greens, stems removed and chopped into 2-inch ribbons
  • 2 cans (15 oz each) black-eyed peas, rinsed and drained
  • 6 cups chicken bone broth
  • 2 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Heat the oil or bacon drippings in a large Dutch oven over medium-high heat. Add the smoked ham hocks and sear for 3–4 minutes per side until the skin is browned and fragrant.
  2. Lower the heat to medium and stir in the diced onions. Sauté until translucent and golden, then add the garlic and red pepper flakes, stirring for 60 seconds until fragrant.
  3. Add the chopped collard greens to the pot in batches, tossing with the wooden spoon to wilt them in the rendered fat and onion mixture.
  4. Pour in the chicken bone broth and add the rinsed black-eyed peas, apple cider vinegar, and smoked paprika. Bring to a gentle boil.
  5. Reduce heat to low, cover, and simmer for 60 to 70 minutes, or until the greens are silky and tender.
  6. Thicken the pot liquor by mashing a small portion of the black-eyed peas against the side of the pot. Season with salt and cracked black pepper to taste before serving.