Black-Eyed Peas with Braised Greens and Butternut Squash Recipe

Provided By
Cook's Ham

Recipe and photo courtesy of Cook's Ham
www.cooksham.com

Recipe courtesy of Chef Scott Newman from Oba! Restaurante in Portland, Oregon

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Ingredients

Directions

Rinse peas according to package directions; set aside. Combine broth, ham hocks, carrots, celery, peppers and garlic in large stockpot. Bring to a boil over medium-high heat. Add peas; stir. Reduce heat to medium-low; simmer 2 hours, or until peas are tender, stirring occasionally.
Remove ham hocks from stockpot; place in shallow pan. Cut off meat; discard bones and fat. Drain peas, reserving 1/4 cup of the liquid for later use. Discard remaining liquid. Return meat to pea mixture in stockpot; cover to keep warm.
Add 2 quarts (8 cups) water to large saucepan; bring to a boil over medium-high heat. Stir in greens; cover. Reduce heat to medium-low, cook 7 minutes, or until greens are tender, stirring occasionally. Drain greens; immediately run under cold water. Gently squeeze greens to remove excess water; set aside.
Heat oil in Dutch oven or extra-large skillet over medium heat. Add salt pork; cook 5 minutes, or until the fat is melted and pork starts to crispen. Remove salt pork with slotted spoon; set aside. If necessary, add additional oil to pork drippings to equal 2 tablespoons of fat. Heat over medium-high heat. Add greens, squash and tomatoes; cook until lightly browned, stirring frequently.
Add greens and 1/4 cup of the reserved pea liquid to pea mixture in stockpot; mix lightly.

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