This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
- 1 lb. dried black-eyed peas
- 1 smoked ham bone or two hocks
- 1⁄4 cup canola oil
- 1⁄2 cup finely chopped cooked ham
- 1⁄4 tsp. red chile flakes
- 2 cloves garlic, finely chopped
- 1 jalapeño, stemmed, seeded, and finely chopped
- 1 large carrot, finely chopped
- 1 large onion, finely chopped
- 1 rib celery, finely chopped
- 1 bay leaf
- 1 lb. collard greens, ribs removed, leaves roughly chopped
- 2 tbsp. apple cider vinegar
- Kosher salt and freshly ground black pepper, to taste
- 5 cups cooked long-grain white rice
- Chopped tomatoes and scallions, for garnish
Bring peas, ham bone, and 8 cups water to a boil in a 6-qt. Dutch oven. Reduce heat to medium-low and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving 1 cup cooking liquid along with ham bone; set aside.
Heat oil in a 12-qt. pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeños, carrot, onion, celery, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes. Add reserved black-eyed peas, ham bone, and reserved cooking liquid, along with collards and 12 cups water. Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour. Stir in vinegar and season with salt and pepper. Spoon rice into bowls and ladle soup over rice and add garnishes.