Ingredients
- 1 bag dried blackeye peas, 16 oz.
- ½ medium onion sliced
- 1lb smoked ham shanks (sub for any smoked meat)
- 1 lb of fresh collard greens (cleaned, chopped with stems removed)
- 6 small ears of corn (frozen or fresh)
- 48 oz. of chicken broth (sub for vegetable broth), you may need to add water as it cooks
- 1 cup of water
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- *Optional* ¼ pack of thin spaghetti noodles, break in half
Cooking Instructions
- Rinse meat well and add to the bottom of the crock pot
- Add chopped onions
- Rinse peas well and add to the pot. I don’t soak my peas and beans when slow cooking them in the Crock Pot however, do what feels right for you and your Loved Ones.
- Add cleaned and chopped Collard Greens to the pot.
- Add broth
- Add salt and pepper.
- Cook on low for 6 ½ hours
- Check the liquid at the 3 hour mark, you may need to add a cup of water.
- If using frozen corn, remove from the freezer and thaw at the 5 ½ hour mark. After 30 minutes, I cut the corn ears into smaller rings (again, do what feels right for you).
- If adding noodles, add before placing the corn in the pot.
- Add corn on top of the greens for the final 30 minutes and sprinkle with paprika.
Please remember that seasoning for peas and greens can vary according to your taste buds. This recipe includes the bare minimum, feel free to add seasoning salt, greens seasoning, red pepper flakes…whatever you are led to add. Let your Ancestors/Loved Ones Beyond guide you. Enjoy!