Black-eyed Peas and Turnip Greens - Southern Style

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without meat.

smoked ham hock

🥗Healthier: turkey leg

💰Cheaper: smoked sausage

Turkey leg provides similar flavor with less fat.

Soak 2 cups of black-eyed peas in 6 cups of water with 2 teaspoons of salt overnight.

Drain the soaked black-eyed peas before cooking.

Heat two cast iron pots on the stove.

Add 3 oz of sliced bacon to each pot and stir to cook until the fat is released.

In one pot, add the frozen chopped turnip greens and stir to incorporate the bacon grease.

In the second pot, add the drained black-eyed peas and stir to mix with the bacon grease.

Pour chicken stock into each pot, filling just below the top of the beans and greens.

Bring both pots to a boil.

Add about 1 teaspoon of salt and a few grinds of black pepper to each pot.

Reduce the heat to a low simmer and cover both pots with lids.

Check the greens after about an hour and the black-eyed peas after about 45 minutes to ensure they are cooked properly.

If the food is cooking too quickly, turn down the heat or turn it off to let the other items catch up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens