16 ounces uncooked dry black-eyed peas, soaked overnight then drained
1 cup chopped onion
1 cup chopped mix colored peppers
1/2 cup diced celery
4 garlic cloves, minced
1 bunch collard greens, stems removed cut in 2-inch squares
1 bunch scallions, sliced
DIRECTIONS
Preheat the oven to 350°F.
Season the pork with the 2 tsp kosher salt and the Cajun seasoning.
Heat 1 TBSP of the oil in a Dutch oven over high heat.
Sear the pork on all sides until well browned.
Add 8 cups of water to the pot and bring to a boil.
Cover the pot then place in the preheated oven and cook until tender, about 4 hours.
Transfer the pork from the pot to a plate then loosely cover the pork with foil and set aside.
Pour the liquid form the pot into a fat separator to remove the fat (or skim the top of the liquid to remove fat) then return the liquid back into the pot.
Add the black-eyed peas to the pot with the liquid and bring to a boil over medium-high heat.
Reduce the heat to low and simmer for about 2 hours, or until tender, adding water as necessary, always keeping the liquid level 1-inch above the surface of the peas, stir occasionally, and skim off any foam as needed.
Turn off heat and season with salt & pepper to taste.
In a large saute pan heat the remaining 1 TBSP oil over high heat then add the onions, peppers, celery, and garlic and saute for 1 minute.
Add the collard greens into the pan with the other vegetables and cook until wilted, another 1 to 2 minutes.
Add 1 cup of the cooking liquid from the black-eyed peas to the pan with the collard greens and simmer over medium-low heat for about 20 minutes.
Shred the pork into large chunks.
To serve, put greens and pork in bowls, then ladle the black-eyed peas with some liquid over top then sprinkle with scallions and season with salt & pepper to taste.
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