In the Kitchen with Ken: Collard Greens & Black Eyed Peas





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Uploaded on Jan 1, 2010

If you're in need for a little southern charm and some good luck, this week I've cooked up a couple of classics.

First, I've made some sweet and spicy collard greens that will hit you with a nice sweet taste and then smack you across the mouth with heat.

For good luck in 2010, be sure to make black-eyed peas. I've shared a recipe that my mother makes each year and promises that one bite will ensure a year of good luck.
Sweet and Spicy Collards

2 bunches of collard greens

4 cups of water, divided

½ cup of sugar

2 tablespoons crushed red pepper

¼ tablespoon Tony Chachere's

¼ tablespoon sea salt

4 ounces of chunk pork

Wash and clean collard greens and remove the stems from the center of the leaves. Place one cup of water into a large pot and bring to a boil. Add collards to the pot along with sugar, seasoning and another cup of water. Cut chunk pork into cubes and add to the pot. Over the course of the next 2 hours, continue to boil greens, stirring occasionally and adding in the remaining 2 cups of water as needed. Once the greens are cooked through and soft, serve hot. Recipe serves 4.
Black-eyed Peas

1 pound dried black-eyed peas

4 cups chicken stock

2 tablespoons olive oil or coconut oil

1 sweet onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

Place dried black-eyed peas into a large bowl and cover with chicken stock overnight.

In a 3.5 quart pot , add oil and bring to medium heat. Add chopped onion and cook until clear. Add chopped bell peppers and cook for 10 to15 minutes on a medium heat. Add black-eyed peas and chicken stock to the pot. Cook for an hour on medium heat until peas are soft and serve.


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