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Wilted Winter Greens And Black-eyed Peas

Make Wilted Winter Greens And Black-eyed Peas at home with Dried Black Eyed Peas, Greens, Canola Oil, and Country Ham Or Prosciutto. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 2 lb
• 1 tbsp
• 2 oz
• 2 tbsp

Method (preview)

1. 1

   Soak peas overnight in cold water. (Alternatively, place peas in a large saucepan, cover with water and bring to a simmer.

2. 2

   Cook for 2 minutes.

3. 3

   Remove from heat and let stand for 1 hour.) Drain peas, rinse well and place in a large saucepan.

4. 4

   Add water to cover and bring to a boil.

5. 5

   Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes.

6. 6

   Add salt to taste.

7. 7

   Let sit, covered, for 1/2 hour, then drain and rinse.

8. 8

   Slice greens into 1/4" wide strips.

9. 9

   Heat oil in a very large skillet or casserole over high heat.

10. 10

    Add country ham or prosciutto and saute until lightly browned, about 2 minutes.

11. 11

    Add the greens and cook, stirring constantly, until wilted, 5 to 10 minutes, adding more water if needed.

12. 12

    Add the reserved black-eyed peas and heat through. (The recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.

13. 13

    Reheat on the stove top or in the microwave.) Season with vinegar, salt, and pepper.

14. 14

    "http://www.honeysucklewhite.com/novfeature.html on 23-Nov-2000"