Black-Eyed Peas with Braised Greens and Butternut Squash Recipe
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Recipe courtesy of Chef Scott Newman from Oba! Restaurante in Portland, Oregon
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1 pound dried black-eyed peas
2 quarts (8 cups) Chicken Broth
2 Cook's® Smoked Ham Hocks (2 pounds each)
1/2 cup sliced celery
1 large carrot, sliced
1 poblano pepper, seeded, sliced
6 cloves garlic, sliced
2 cups mixed greens (turnip, mustard and collard), washed, stemmed
1 teaspoon Oil
1/4 cup cubed salt pork (1/4-inch cubes)
1 cup chopped roasted butternut squash (1/2-inch pieces)
1 cup chopped tomatoes
Rinse peas according to package directions; set aside. Combine broth, ham hocks, carrots, celery, peppers and garlic in large stockpot. Bring to a boil over medium-high heat. Add peas; stir. Reduce heat to medium-low; simmer 2 hours, or until peas are tender, stirring occasionally.
Remove ham hocks from stockpot; place in shallow pan. Cut off meat; discard bones and fat. Drain peas, reserving 1/4 cup of the liquid for later use. Discard remaining liquid. Return meat to pea mixture in stockpot; cover to keep warm.
Add 2 quarts (8 cups) water to large saucepan; bring to a boil over medium-high heat. Stir in greens; cover. Reduce heat to medium-low, cook 7 minutes, or until greens are tender, stirring occasionally. Drain greens; immediately run under cold water. Gently squeeze greens to remove excess water; set aside.
Heat oil in Dutch oven or extra-large skillet over medium heat. Add salt pork; cook 5 minutes, or until the fat is melted and pork starts to crispen. Remove salt pork with slotted spoon; set aside. If necessary, add additional oil to pork drippings to equal 2 tablespoons of fat. Heat over medium-high heat. Add greens, squash and tomatoes; cook until lightly browned, stirring frequently.
Add greens and 1/4 cup of the reserved pea liquid to pea mixture in stockpot; mix lightly.
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