Black-eyed Pea, Collard, and Sweet Potato Stew

The end of the year has come and I always serve black-eyed peas and some greens on New Year’s Day. This recipe from ‘Southern Living’ December 2014 combines all the wonderful things you need, to have a good start to 2015. It has your peas, collards, and some sweet potatoes to boot! It is in a stew and you can make this ahead and reheat. Don’t be scared of the long list of ingredients, most of them are used to make a stock.

Wishing you and yours a very Happy New Year!

 

Black-Eyed Pea, Collard, and Sweet Potato Stew

Serves 6-8

1 bunch fresh collard greens (1 lb.)

6 whole cloves

1 medium-size yellow onion, halved

2 Tbsp. vegetable oil

10 parsley stems

10 cilantro stems

4 fresh thyme sprigs

4 celery ribs, peeled and coarse chopped

3 bay leaves

3 large carrots, peeled and coarse chopped

1 garlic bulb, halved

2 (2-inch) pieces fresh ginger, peeled and crushed

1 (14.5-oz.) can diced tomatoes, drained

1 tsp. dried crushed red pepper

4 Tbsp. sugar

5 Tbsp. rice vinegar

4 Tbsp. soy sauce

2 smoked ham hocks

1 lb. chicken wings

1 lb. pork neck bones

1 (16-oz.) package dried black-eyed peas

2 medium-size sweet potatoes, peeled and cubed

2 tsp. kosher salt

Freshly ground black pepper

Hot sauce

¼ cup coarsely chopped parsley leaves

¼ cup coarse chopped cilantro leaves

Remove and chop collard stems. Chop collard leaves. Insert 3 whole cloves in each onion half, and place onions, cut sides down, in hot oil in a Dutch oven over medium-high heat. Add parsley stems, next 9 ingredients, and collard stems. Cook, stirring gently, 10 minutes or until vegetables begin to soften. Add 4 qt. water, and whisk in sugar, rice vinegar, and soy sauce; cook 1 minute, stirring to blend. Add ham hocks, chicken wings, and pork necks. Bring to a boil, skimming off foam. Reduce heat to low; simmer 3 hours or until ham hocks are tender and potlikker is rich in flavor, skimming as necessary.

Meanwhile, rise and sort peas. Bring peas and water to cover to a boil in a large saucepan over high heat. Cook 2 minutes, skimming off foam. Drain peas.

Pour potlikker through a fine wire-mesh strainer into an 8-cup glass measuring cup, reserving hocks, chicken wings, and pork neck bones; discard remaining solids. Remove and chop meat from ham hocks, chicken wings, and pork neck bones; discard bones and skin.

Wipe Dutch oven clean, and return potlikker to Dutch oven. Add drained peas, chopped ham, chicken, pork, and collard leaves to potlikker. Bring to a boil over high heat, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are just tender. Stir in sweet potatoes, and cook, stirring occasionally, 10 minutes or until peas and sweet potatoes are tender. Stir in 2 tsp. kosher salt. Add freshly ground black pepper and hot sauce to taste. Adjust seasoning, if desired. Serve stew over hot cooked rice, and sprinkle with chopped fresh flat-leaf parsley and chopped fresh cilantro. Serve with hot sauce, if desired.