Country Ribs,Black-eyed Peas and Collard Greens, |(Slow-cooker) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound dried black eyed peas,( about 2& 2/3 cups ) rinsed, picked over and salt-soaked overnight or the quick salt-soaked (see below)
3-4 pounds boneless country-style pork ribs
Salt and ground black pepper
1 Tbsp vegetable oil
4 ounces bacon (about 4 slices) cut into 1/4 inch pieces
1 red onion, chopped medium
1 large rib of celery, chopped fine
6 medium garlic cloves, minced or pressed through a garlic press (about 2 Tbsp)
3&1/2 cups low-sodium chicken broth, preferring home-made broth)
1 cup water
1 bunch collard greens, stemmed and sliced 1/4 inch thick crosswise
2 bay leaves
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Directions: |
Directions:Cook the bacon in a 12 inch skillet over medium heat, stirring often, until browned and crisp, about 8 minutes. Transfer the bacon to a slow-cooker and pour off all but 2 Tbsp of the bacon fate.
Stir in the onion, celery, and garlic. Cook, stirring often, until softened- 5-7 minutes. Stir in1 cup of broth, scraping up any browned bits and transfer to slow-cooker.
Stir remaining 2 and 1/2 cups of broth, peas, water, land bay leaves into the slow-cooker. Season the pork with salt and pepper and nestle it into the contents of cooker. Cover and cook until peas are tender, 9-11 hours on low or 5-7 hours on high temp.
Let braising liquid settle for 5 minutes, then remove fat from surface with large spoon. Discard the bay leaves. Stir in collard greens cover and cook on high until they are tender-- 20-30 minutes.
Season with salt and pepper to taste, and serve.
Notes: for overnight salt-soak: Pick thru the beans. Dissolve 2 Tbsp of salt in 4 quarts of cold water. Combine the beans and salt water in a large container and let the beans soak at room temperature for at least 8 hours or up to 24 hours. Drain the beans, discard the soaking liquid and rinse well before cooking. |
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Number Of
Servings: |
Number Of
Servings:12-20 |
Preparation
Time: |
Preparation
Time:Long and slow |
Personal
Notes: |
Personal
Notes: Sister Barbara makes this for New Years' Eve.
It is the traditional southern meal to serve at midnight--- or sooner, if you can't wait.
Supposed to bring good luck.
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