Braising is a technique of food preparation that involves an initial browning an ingredient such together meat or vegetables, climate finishing food preparation in a fluid over low heat. This slow layout of cooking allows you to develop dishes with incredible flavor and also tenderness. While this dish isn"t a classic braise, I usage the term since there"s a whole lot of slow-moving cookin" goin" on in this soup that vegetables, black-eyed peas, meat, and also greens. I choose to use kale or collard greens in the recipe since they host up fine to this type of slow cooking. Serve this hearty soup through a loaf of crusty bread because that dipping!


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1 1/4 cups (about 10 ounces) dried black-eyed peas, or two 15-ounce can be ~ cooked black-eyed peas, drained and rinsed 2 tablespoons olive oil 1 cup diced sweet onion, such together Vidalia 2 cloves garlic, minced 1 cup diced celery 1/2 cup diced carrots 2 bay pipeline 1 1/2 cups chopped kale or collard greens, trunk discarded 1 cup diced pork, ham, or smoked turkey breast 6 cups low-sodium chicken share or broth 2 teaspoons creolian seasoning 1/2 teaspoon dried oregano Sea salt and freshly ground black pepper come taste1 cup cooking barbecued rib meat, shave off the bone and also chopped, optional because that garnish

1. The day before serving, in a huge bowl, location the dried black-eyed peas. Cover through water and let soak overnight. Drain and rinse thoroughly. Or, to quick-soak the peas, location them in a large pot or dutch oven, cover through water, and also bring come a cook over high heat. Remove from the heat, sheathe tightly, and let was standing for 1 hour, climate drain and also rinse thoroughly.

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2. In a large Dutch range or saucepan, warm the olive oil over tool heat. Add the onion, garlic, celery, and carrots, and also saute for about 5 minutes, till tender. Include the only leaves, kale or collard greens, and also meat to the pot, and saute, stirring frequently, because that 2 to 3 minutes.

3. Add the chicken stock, soaked dried black-eyed peas or drained and rinsed box black-eyed peas, creole seasoning, and oregano to the pot. Carry the mixture to a boil, reduce warm to low, and simmer, partly covered, for 45 minute to 1 hour, or until the peas space tender.

4. Eliminate the only leaves, and season through salt and pepper. Scooper the soup into bowls and also serve immediately, garnished with chopped rib meat if desired.

Southern-Style Collard Greens yields 8 servings

Collard greens are one of the oldest members the the cabbage family. This recipe is reminiscent of mine mother"s. She appeared to let her greens simmer away because that hours! ns make mine v ham hocks, which help tenderize the greens and include flavor, along with a little brown sugar to take it away any bitterness. A the majority of Southern families serve your greens through a side of bread come dip in the cooking broth, recognized as pot-likker. The broth is packed v vitamins and refers come the leftover "liquor" in the pot, after your greens have cooked. The not only tastes good — it"s really good for you!


4 exhilaration ham hocks 1 big onion, thinly sliced 3 bay pipeline 4 pounds collard greens Chicken stock or broth, or water, as needed 1 tablespoon brown sugar 2 teaspoons red pepper flakes 1 teaspoon salt 1 teaspoon fresh ground black pepper

1. Wash the ham hocks and also score the skin in numerous places. In a hefty 8- come 10-quart pot, integrate the hocks, onion, and bay pipeline with sufficient water come cover. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 to 2 hours, until the hocks are falling apart.

2. Remove the ham hocks native the cooking liquid and also reserve the meat, discarding the bones, skin, and also fat. Strain the food preparation liquid, skim off the fat*, and also return it to the pot.

3. When the ham hocks space cooking, eliminate the stems indigenous the collard greens and roughly chop; set aside.

4. Add enough chicken share or water to the cooking liquid to do 6 cups. Include the chopped collard greens, brown sugar, red pepper flakes, salt, black pepper, and reserved ham. Bring to a simmer end medium-low heat and cook because that 45 minutes to 1 hour, until the greens are an extremely tender. Offer immediately.

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*Defatting Ham Hocks: due to the fact that ham hocks often tend to it is in a little fatty, you deserve to prepare them ahead to eliminate as much fat together possible. Once you have actually finished cooking them off, remove the pot indigenous the heat, permit it to cool to room temperature, climate cover and place the pot in the refrigerator. Enable the hock mixture come chill for at least an hour or overnight for this reason the fat involves the top. Skim off all excess fat prior to proceeding with the recipe.