Ingredients:

  • 1 lb dry black-eyed peas, picked over and rinsed
  • 2 medium smoked pork hocks
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, smashed and minced
  • 2 stalks celery, diced
  • 6 cups chicken bone broth
  • 1 large bunch fresh collard greens, stems removed and chopped into 1-inch ribbons
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Spread dry black-eyed peas on a tray to check for stones or debris. Place in a colander and rinse under cold water until clear.
  2. Place diced onions, celery, and garlic at the bottom of a 6-quart slow cooker. Lay the smoked pork hocks directly on top of the vegetables.
  3. Add the rinsed black-eyed peas to the pot. Pour in the chicken bone broth and sprinkle with smoked paprika and red pepper flakes.
  4. Cover and cook on LOW for 6 hours.
  5. In the final hour of cooking, stir in the chopped collard greens and apple cider vinegar. Continue cooking until the greens are silky and the peas are tender.
  6. Remove the pork hocks, shred any remaining meat back into the pot, and season with salt and pepper to taste before serving.