Ingredients

• 16 oz package dried black-eyed peas (rinsed and sorted)
• 2 pounds smoked turkey wings
• 1/3 cup finely chopped country ham
• 1/4 teaspoon dried crushed red pepper
• 2 garlic cloves (minced)
• 1 jalapeño pepper (seeded and minced)
• 2 carrots (cut in to 1-inch pieces)
• 1 celery rib (diced)
• 1 large sweet onion (diced)
• 1 bay leaf
• 2 tablespoons canola oil
• 16 oz package fresh collared greens
• 1 tablespoon hot sauce
• 1 tablespoon apple cider vinegar
• hot cooked brown rice
• cornbread croutons
• flat-leaf parsley leaves

Steps

1. Bring peas, turkey wings, and 6 cups water to a boil in a large Dutch oven. Cover, reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming any foam from surface. Drain peas, reserving 1 1/4 cups liquid. Remove turkey meat from bones. Chop meat.
2. Sauté ham and next 7 ingredients in hot oil in Dutch oven over medium-high heat 10 minutes or until vegetables are tender. Add peas, reserved 1 1/4 cups liquid, turkey meat, collards, hot sauce, and 6 cups water. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf. Serve over rice with Cornbread Croutons and parsley.