Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 2 tbsp kosher salt
  • 2 quarts filtered water
  • 1.5 lbs smoked pork shoulder or bone-in ham hock
  • 1 large yellow onion, finely diced
  • 1 cup celery, diced
  • 1 green bell pepper, diced
  • 3 large cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 6 cups unsalted chicken stock
  • 4 cups fresh collard greens, stemmed and chopped into 1-inch ribbons
  • 1 tbsp apple cider vinegar
  • Salt and freshly cracked black pepper to taste

Instructions:

  1. Place the dried peas in a large bowl with 2 tablespoons of salt and 2 quarts of water. Soak for at least 8 hours or overnight to soften skins and ensure even hydration. Drain and rinse thoroughly.
  2. Place the soaked peas, smoked pork shoulder, onion, celery, bell pepper, garlic, thyme, and cayenne into a 6-quart slow cooker. Pour the chicken stock over the mixture until submerged. Cook on LOW for 6 hours until the pork is fork-tender.
  3. Remove the pork shoulder, shred the meat into bite-sized chunks (discarding bone and excess fat), and return to the pot. Stir in the chopped collard greens. Cook on LOW for 1 additional hour until greens are tender. Stir in apple cider vinegar and season with salt and pepper before serving.