Southern Black Eyed Peas (Print Version)

# Ingredients:

01 - 1 large onion, chopped.
02 - 1 celery stick, chopped.
03 - 1 pound dry black-eyed peas.
04 - 5 oz smoked sausage or turkey (about a cup), cubed.
05 - 4-5 slices thick-cut bacon, diced.
06 - 7-8 cups chicken stock.
07 - 2+ cups of collard greens or kale.
08 - 1-2 tsp of Creole spice mix.
09 - 2-3 tsp minced garlic.
10 - 2 tsp fresh thyme, minced.
11 - 1 bay leaf.
12 - 1 jalapeño pepper, minced (or a pinch of cayenne), optional.
13 - Salt and pepper, to your liking.

# Instructions:

01 - Pick through and wash the peas. Soak them for 2-3 hours or overnight in plenty of cold water.
02 - In a large pan, fry the bacon until crispy (about 4-5 minutes). Toss in the sausage and cook for a couple more minutes. Remove both and set aside.
03 - Using the same pan, sauté the onion, celery, thyme, garlic, jalapeños, and the bay leaf until fragrant and tender, around 3-5 minutes.
04 - Pour in the chicken broth.
05 - Drain the peas and rinse them well. Add them to the pot along with the Creole seasoning and a little salt. Stir everything up, then bring it all to a boil.
06 - Turn the heat down to let it simmer gently without a lid for about 20 minutes.
07 - Add the collard greens, bacon, and sausage. Let them cook together for at least 10 minutes, until the peas soften and the broth thickens.
08 - If it’s too thick, stir in a little more liquid, but don’t let it get soupy.
09 - Take out the bay leaf, taste, and tweak the seasoning as needed. Dish it up with rice and sprinkle green onions on top.

# Notes:

01 - Believed to bring good fortune on New Year's Day.
02 - Swap out the meat for a veggie broth version.