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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Course: entree / Difficulty: Easy / Number of Servings: 6 |
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Directions: Preparation:
1. Wash dried black-eyed peas to remove any stones or dirt found in manufacturer bag. Place washed b/e peas in a large bowl. Add 4 cups of water, cover, and soak overnight.
2. Wash the greens and pull off and discoard any tough, thick stems. Tear the leaves into pieces about the size of your palm.
Cooking:
1. Put the greens, Pork Picnic Shoulder, onion, garlic, and chilies in a 6-quart slow cooker and add about 5 cups of water, enough to come about halfway up the side of the cooker.
2. Cook, covered, on the high setting for 6 to 8 hours, until the greens are very, very soft and the meat is tender.
3. After the greens have been cooking for 2 hours, add the black-eyed peas. (Drain the b/e peas before adding) Continue cooking everything.
4. When collards are soft and meat is tender, use tongs and remove the pork from the cooker. Pull off the meat, discarding the bone and fat. Return the meat to the cooker.
5. Cook, uncovered on the high setting for another 30 minutes.
6. Season generously with salt and pepper to taste and serve hot, with the hot-pepper-infused vinegar and cornbread or corn muffins.
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