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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Yasser rifi
[email protected]This recipe is a great way to use up leftover vegetables.
Lashawn Siaway
[email protected]I'm not a fan of peas, but I really enjoyed this recipe. The smokiness of the potlikker really balanced out the sweetness of the peas.
Shahnawaz Ansari
[email protected]This recipe is a must-try for anyone who loves Southern comfort food.
Imelda Burke
[email protected]I'm so glad I found this recipe. It's a great way to get my kids to eat their vegetables.
Luka Stojanovic
[email protected]This recipe is a great example of how simple ingredients can come together to create a delicious and satisfying meal.
Jozef Mitchell
[email protected]I'm always looking for new ways to cook purple hull peas and mustard greens. This recipe is a keeper!
Temmy Gold
[email protected]This recipe is a great way to use up leftover ham or bacon. I also like to add a few diced potatoes to the pot.
H Writes
[email protected]I'm giving this recipe 5 stars because it's so easy to make and it always turns out delicious. I love that I can just throw everything in the pot and let it simmer.
MASON ONE
[email protected]This recipe was a waste of time. The peas and greens were tough and the potlikker was bitter.
Isabella Hansen
[email protected]I'm not sure what I did wrong, but my peas and greens turned out mushy. The potlikker was also very watery.
Cardoh Official
[email protected]I thought this recipe was just okay. The peas and greens were a bit bland, and the potlikker wasn't as flavorful as I expected.
Kenley Fleurima
[email protected]This recipe was a bit too smoky for my taste, but I think that's just a matter of personal preference. The peas and greens were cooked perfectly, though.
Z'Code 88
[email protected]I'm not a big fan of mustard greens, but I really enjoyed this recipe. The smokiness of the potlikker really mellowed out the bitterness of the greens.
Abubakar Khan
[email protected]I've been making this recipe for years and it never fails to impress. I love the way the smokiness of the potlikker complements the sweetness of the peas.
Jewel Miah
[email protected]This is my go-to recipe for purple hull peas and mustard greens. It's always a crowd-pleaser.
Basit KHokHAR
[email protected]I made this recipe last night and it was a hit with my family! The peas and greens were cooked perfectly and the potlikker was so flavorful. I'll definitely be making this again.
Khadija Nadeem
[email protected]These purple hull peas and mustard greens were a revelation! I've never had them before, but they're now one of my favorite dishes. The smokiness of the potlikker really brings out the flavor of the peas and greens.