Hoppin' John with Collard Greens

Ingredients

• 1 cup dried black-eyed peas
• ¾ lb smoked ham hock
• 4 oz bacon
• 1 yellow onion
• 2 celery stalks
• 3 garlic cloves
• 4 cups chicken broth
• 1 cup long-grain white rice
• 1 lb collard greens
• 2 tbsp apple cider vinegar
• ½ tsp red pepper flakes (optional)
• 1 tsp hot sauce (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 1 bay leaf
• 1 tbsp vegetable oil

Steps

1. Rinse black-eyed peas and soak in cold water for at least 4 hours or overnight. Drain and set aside.
2. Chop bacon into 1/2-inch pieces. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
3. Add ham hock to the pot and brown on all sides for about 5 minutes. Add diced onion, celery, and minced garlic to the pot, cooking until softened, about 5-7 minutes.
4. Stir in drained black-eyed peas, chicken broth, bay leaf, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until peas are tender.
5. While peas are simmering, wash collard greens thoroughly. Remove tough stems and chop greens into 1-inch pieces. In a separate pot, heat vegetable oil over medium heat. Add collard greens and apple cider vinegar, cooking until wilted and tender, about 15-20 minutes.
6. Once peas are tender, remove ham hock and bay leaf from the pot. Shred the meat from the ham hock and return it to the pot. Stir in the uncooked rice, bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until rice is cooked and liquid is absorbed.
7. Fluff Hoppin' John with a fork. Serve hot, topped with crispy bacon and a side of collard greens. Add hot sauce to taste, if desired.