Black-Eyed Peas and Collards with Smoked Pork Hock - Villari Foods

Ingredients

• 2 pounds black-eyed peas, soaked overnight
• 2 pounds Villari Smoked Pork Hocks
• 2 teaspoons kosher salt
• 1 large onion, peeled and stuck with 2 cloves
• 1 bay leaf
• ½ teaspoon black pepper
• ½ teaspoon allspice
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• ½ teaspoon crushed red pepper
• 2 pounds collard greens, cut in 1-inch ribbons
• 1 bunch scallions, cleaned and chopped