In the Kitchen with Ken: Collard Greens & Black Eyed Peas

If you’re in need for a little southern charm and some good luck, this week I’ve cooked up a couple of classics. First, I’ve made some sweet and spicy collard greens that will hit you with a nice sweet taste and then smack you across the mouth with heat. For good luck in 2010, be sure to make black-eyed peas. I’ve shared a recipe that my mother makes each year and promises that one bite will ensure a year of good luck. Sweet and Spicy Collards 2 bunches of collard greens 4 cups of water, divided ½ cup of sugar 2 tablespoons crushed red pepper ¼ tablespoon Tony Chachere’s ¼ tablespoon sea salt 4 ounces of chunk pork Wash and clean collard greens and remove the stems from the center of the leaves. Place one cup of water into a large pot and bring to a boil. Add collards to the pot along with sugar, seasoning and another cup of water. Cut chunk pork into cubes and add to the pot. Over the course of the next 2 hours, continue to boil greens, stirring occasionally and adding in the remaining 2 cups of water as needed. Once the greens are cooked through and soft, serve hot. Recipe serves 4. Black-eyed Peas 1 pound dried black-eyed peas 4 cups chicken stock 2 tablespoons olive oil or coconut oil 1 sweet onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped Place dried black-eyed peas into a large bowl and cover with chicken stock overnight. In a 3.5 quart pot , add oil and bring to medium heat. Add chopped onion and cook until clear. Add chopped bell peppers and …
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