PURPLE HULL PEAS AND MUSTARD GREENS IN SMOKY POTLIKKER
Southern field peas come in seemingly endless varieties, the most well known of which are black-eyed peas. For this dish, it's worth seeking out their sister, the pink-eyed purple hull pea that April McGreger, who makes Farmer's Daughter brand pickles and preserves Hillsborough, N.C., knew growing up. They are sold fresh in late spring through the early fall in the South, but can be found frozen. Black-eyed peas will do just fine, though. This is a bold and brothy soup with plenty of what Southerners call potlikker, flavored with ham hocks for traditionalists or smoked turkey parts for a lighter version. It is essential to serve this dish with sturdy cornbread to soak up the potlikker. Ms. McGreger likes thin and crispy cornbread.
Provided by Kim Severson
Categories main course, side dish
Time 3h
Yield 6 to 8 servings, about 12 cups
Number Of Ingredients 18
Steps:
- Over medium heat, warm the oil in a large Dutch oven or other soup pot. Add the onion and celery and cook for 5 minutes, or until soft. Don't let the vegetables brown. Stir in the garlic and cook another minute. Stir in the chile, bay leaves, thyme and allspice.
- If using ham hocks, add them along with 10 cups of water, bring to a boil and skim off any foam. Partly cover the pot with a lid and simmer for 2 hours. If using smoked turkey wings or legs, add 9 cups of water, bring to a boil and skim off any foam. Partly cover with lid and simmer for one hour.
- Stir in the peas, partly cover the pot with the lid and simmer until the peas are tender. This will take about 20 minutes for fresh or frozen peas or as long as 1 1/2 hours for peas that were dried and soaked.
- While the beans cook, wash the mustard greens in several changes of water. Taste a leaf to be certain they are not gritty. Tear the greens into bite-size pieces and discard the tough middle stem. Alternately, pre-cut, bagged mustard greens can be used.
- Remove the hocks or wings to a platter and cool. Take the meat off the bone, chop and add to the pot. Discard any skin and connective tissue.
- Add the shredded mustard greens and tomatoes to the pot and simmer just until the greens are wilted, or about 10 minutes. Stir in the vinegar, sugar, salt, black pepper and green onions. Taste and adjust seasoning. Ladle into warm, shallow bowls and scatter a few celery leaves on top. Serve with cornbread and pass pepper vinegar or hot sauce at the table.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 367 milligrams, Sugar 9 grams, TransFat 0 grams
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Allan Karaha
[email protected]This dish is a great way to use up leftover ham. I added a few extra vegetables, and it was a delicious and hearty meal.
Hareem Fatima
[email protected]I'm not a big fan of peas, but I loved this dish! The mustard greens and potlikker were so good that I didn't even notice the peas.
Mai Sarah
[email protected]This is a great recipe for a quick and easy meal. The peas and mustard greens are cooked perfectly, and the potlikker is flavorful.
Nawab Khan
[email protected]I loved this recipe! The peas and mustard greens were cooked perfectly, and the potlikker was delicious.
XPerglowX
[email protected]This dish is delicious! The peas and mustard greens are cooked perfectly, and the potlikker is flavorful and smoky. I will definitely be making this again.
Lacyline James
[email protected]I've made this recipe several times, and it's always a hit. It's a great way to get my kids to eat their vegetables.
Galen
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I love that I can use frozen peas and mustard greens, so I can make it any time of year.
Cloe Nelson
[email protected]I made this recipe for a potluck, and it was a huge success! Everyone loved it, and I got several requests for the recipe.
Tatum Adams
[email protected]This recipe is a great way to use up leftover ham. I added a few extra vegetables, and it was a delicious and hearty meal.
Smallboy Timz
[email protected]I'm not a big fan of mustard greens, but I loved this dish! The peas and potlikker were so good that I didn't even notice the greens.
Jerry “Jireh” Baker
[email protected]This recipe was a hit! The peas and mustard greens were cooked perfectly, and the potlikker was flavorful and smoky. I will definitely be making this again.