Black-Eyed Peas With Crispy Collard Greens Recipe
Give the South's most time-honored side dish a modern update
There's nothing conventional about the way David Hoover approaches Southern fare at his restaurant, Crispy Bird, in Indianapolis. The Paris-trained chef is putting his own spin on all the classics, from heritage chicken that's fried in duck fat right down to side dishes like this modern update on black-eyed peas. Here, they're braised in a smoky, ham-scented broth before being crowned with a confit egg yolk and crispy collard greens. Although regular black-eyed peas will do just fine, this dish works best if you can find the heirloom variety known as Sea Island red peas.
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Recipe adapted from chef Dan Hoover, Crispy Bird, Indianapolis, IN
Black-Eyed Peas with Crispy Collard Greens
Crispy Bird in Indianapolis has people talking, and this modern take on black-eyed peas is just one reason why.
Ingredients
- For the Black-Eyed Peas
- 1 cup Sea Island red peas or black-eyed peas
- 2 ounces country ham, diced
- 1 tablespoon diced carrot
- 1 tablespoon diced celery
- 1 tablespoon diced onion
- 1 tablespoon diced shallot
- 2 garlic cloves
- 2 bay leaves
- Kosher salt, to taste
- For the Confit Egg Yolks
- 12 egg yolks
- Olive oil, to cover
- For the Collard Greens
- 1 bunch collard greens
Directions
- Make the peas: Soak the peas overnight in water. The next day, in a separate pot, cook the country ham over medium-high heat and let the fat render out. Add the diced carrot, celery, onion and shallot, and sweat in the ham fat until tender.
- Drain the peas from the soaking liquid and add them to the pot. Add enough fresh water to cover the peas by 2 inches. Bring to a simmer and add the garlic, bay leaves and salt to taste. Simmer until the peas are tender, about 1 hour. Remove from the heat and let cool in the cooking liquid, or pot likker.
- Meanwhile, make the confit egg yolks: Preheat the oven to 149°. Carefully place the egg yolks in a shallow pan and cover with enough olive oil to fully submerge them. Place them in the oven for 1 hour and 15 minutes. Reserve until ready to plate.
- Make the crispy collard greens: Preheat the oven to 350°. Bring a large pot of water to a boil and prepare an ice bath. Blanch the collard greens for 45 seconds, and then transfer to the ice bath to chill. Drain and dry thoroughly.
- Place the greens on a sheet pan in the oven and turn the oven off. Leave the collard greens in the oven for at least 8 hours or overnight.
- To assemble: Spoon the peas into a serving dish along with some of the pot likker and top with a confit egg yolk. Finish with a few leaves of the crispy collard greens. And serve.
Nutrition
| Calories per Serving | 427 |
| Total Fat | 27.3 g |
| Saturated Fat | 9.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 896.5 mg |
| Total Carbohydrates | 20.9 g |
| Dietary Fiber | 5.0 g |
| Total Sugars | 3.6 g |
| Sodium | 816.0 mg |
| Protein | 23.9 g |
