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
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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
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