16 oz 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 degrees F. Heat 1 tablespoon of the oil in a Dutch oven over high heat. Season the pork with the salt and Cajun seasoning. Brown the pork on all sides. Add 8 cups of water and bring to a boil. Cover and cook in the oven until tender, about 4 hours.
Remove the pork from the pot, cover the pork and set aside. Pour the broth liquid into a fat separator to remove the fat or skim the top of the liquid to remove the fat.
Add the black-eyed peas to the pot with the liquid and bring to a boil. Reduce heat to low and simmer for about 2 hours, until peas are tender. Add water as necessary, always keeping liquid level 1-inch above the surface, stir occasionally, and skim off any foam as needed. Turn off heat. Season liquid with salt & pepper to taste.
In a second dutch oven heat the remaining oil over high heat. Add the onions, peppers, celery, and garlic and saute for 1 minute.
Add the collard greens and cook until wilted another 1 or 2 minutes.
Add 1 cup of the bean cooking liquid to the pan with the collard greens and simmer for 20 minutes.
Shred the pork into large chunks.
To serve, put greens and pork in bowls, then ladle the black-eyed peas with some broth over top. Sprinkle with scallions.
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