Crockpot Southern Purple Hull Peas w/ Ham Hock and Collard Greens
-2 Smoked Ham Hocks (Rabbit Ridge Farms)
-1.5-2 lbs Fresh Frozen Purple Hull Peas (I shelled mine and froze them to use later) (Happy Horseshoe Farms or Bay Farm)
-32 oz Chicken or Vegetable broth (Rabbit Ridge Farms)
-2-4 c Water, more or less as needed to cover the peas
-1 bundle of collard greens, chopped (Happy Horseshoe Farm)
-1 small onion, diced (Happy Horseshoe Farms)
-1 tbsp of minced garlic (Shaky K Farm)
(For this recipe, I seasoned to taste, so season to your liking with this one)
-Chicken bouillon powder
-Cajun seasoning (I used Slap Yo Mama, Fennel and Fire is a local option)
-Salt & Pepper
-Hot sauce (Optional)
-Place peas in a slow cooker. Add the ham hocks, onions, garlic, collard greens, and season as desired.
-Cover with water and chicken/vegetable stock. Cook on high for 5 hours or low for 6-8 hours.
-Remove ham bone and cartilage.
-Serve over rice or cornbread. Enjoy!
*Recipe and photos by Sheila Espinosa Martin using contents of her Summer Farm Box from Bell Urban Farm!