Ingredients:

1 Pound black eyed peas soaked over night.
1 Pound of ham hock or Chinese style pork ribs (or both).
2 Bunches of collard greens, sliced into 1 inch ribbons.
1 large onion, sliced.
1 Bunch green onions.
1/2 Tsp allspice.
1 bay leaf.
4 Cloves garlic.
Kosher salt, black pepper & crushed red pepper.

Directions:

Add the peas to five cups water in a lard pot. Add the ham, onion, bay leaf, allspice, salt & pepper.

Bring the mixture to a boil, skim off the foam and discard. Keeping one inch of water of the peas, l.et them simmer until done,

Remove the ham. Slice and remove the bone. Set aside,

Place three to four slices of bacon in a large skiller, Cook. Remove the bacon and add to the ham.

Add the garlic & red pepper and when the grease is hot, fill the skillet with the greens and begin to wilt.

Add the ham to the greens and complete the wilting,

Fill a bowl with an appropriate amount of greens and cover with peas.

Sprinkle the green onions over that and serve.

Servings: Serves 4 easily.

Notes:

This recipe is adapted from one in The New York Times, Wednesday, December 31, 2014, Section D2.

The dish almost demands corn bread to accompany it.

These are among the recommended condiments.

One alteration to the NYT recipe is in the preparation of the greens. I did not steam them in water.

I also omitted the cloves.