- 3 strips bacon, sliced in 1/2-inch pieces
- 1 pound pork neck bones
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 3 cloves chopped garlic
- 6 cups water
- 1 pound black-eyed peas, soaked overnight
- 6 oz smoked ham, diced
- 1 (10-oz can) diced tomato with green chilies
- 1 tsp salt
- 1 bay leaf
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1 large bunch kale, trimmed, leaves torn (any greens will work in this recipe)
- 8 cups cooked rice
Put the bacon in a heavy Dutch oven and cook over medium heat until the fat begins to render. Add the pork neck bones and cook in the bacon fat until the bacon is cooked, but not crisp. Add the onions, celery, carrots, and garlic; cook stirring for 5 minutes. Add the water, black-eyed peas, ham, tomato, and spices. Bring to a simmer, turn the heat to low, cover and cook for 45 minutes, stirring occasionally.
Remove the cover and continue to simmer for another 45 minutes, or until the black-eyed peas are tender. Remove the pork neck bones (any meat attached to the bones can be added back into the pot. Add the greens and cook for 10-15 minutes, or until the kale is tender.
Taste for salt and pepper and adjust seasoning if necessary. Serve hot over rice.