Black Eyed Peas With Pork Greens Food

BLACK-EYED PEAS WITH BACON AND PORK

Steps:

• If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
• Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

BLACK-EYED PEAS WITH PORK

Steps:

• Put the black-eyed peas in a large bowl or pot and cover them completely with cool water. Soak the black-eyed peas for 6 hours or overnight.
• Rinse and drain the black-eyed peas several times. Set them aside.
• In a large Dutch oven or stockpot over medium-high heat, sear the pork pieces in the vegetable oil until browned.
• Add the bacon to the pot and cook , stirring, for 2 minutes.
• Add the onion and celery and continue cooking, stirring, for 5 to 7 minutes, or until the bacon is cooked and the onion is lightly browned.
• Add the garlic and cook for 1 minute.
• Add 3 cups of the chicken broth and the garlic powder, black pepper, and cayenne. Bring it to a boil. Reduce the heat to low and simmer for 45 minutes or until the pork pieces feel fork tender.
• Add the drained black-eyed peas to the pot along with 1 to 1 1/2 cups of water to cover. Put the lid on the pot and simmer for about 1 to 1 1/2 hours, or until the peas turn tender but retain their shape. Add more chicken broth as necessary to keep the peas covered while they cook.
• Taste and add the Cajun or Creole seasoning and salt, as needed.

BLACK-EYED PEAS WITH PORK & GREENS

Steps:

• Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
• Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.

PORK AND BLACK EYED PEA CHILI

Steps:

• In a large pot or Dutch oven, heat oil over medium high heat and brown sausage for about 2 minutes; add ground pork and brown for an additional 2 minutes.
• Add celery, bell pepper, onion, garlic, and bay leaf; season with salt and pepper.
• Cook, stirring occasionally, until veggies are softened, about 5 minutes.
• Stir in chicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika, and coriander; bring to a boil, then turn down heat and cook about 10 minutes.
• Garnish with green onions and serve with corn bread or corn muffins.

BLACK-EYED PEA POSOLE WITH PORK AND COLLARD GREENS

Steps:

• Preheat broiler.
• Place poblano pepper on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skin; discard seeds, membrane, and stem. Coarsely chop pepper; set aside.
• Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic). Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated. Serve with lime wedges.

BLACK-EYED PEAS WITH PORK & GREENS

Steps:

• Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
• Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.