Collards and Black Eyed Peas


  • 8 ounces dried black-eyed peas, (1 1/3 cups)
  • 1/4 teaspoon salt
  • 2 pounds greens, such as collards, kale and/or escarole, trimmed, washed and sliced crosswise into 1/4-inch-wide strips
  • 1 tablespoon canola oil
  • 2 ounces country ham (see Note) or prosciutto, diced (about 1/2 cup)
  • 2 tablespoons red-wine vinegar, or to taste
  • Freshly ground pepper to taste


Soak peas overnight in cold water. (Alternatively, place peas in a large saucepan, cover with water and bring to a simmer. Cook for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain the peas, rinse well and place in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes. Add salt. Let sit, covered, for 1/2 hour, then drain and rinse. Heat oil in a large skillet over high heat. Add ham (or prosciutto) and cook, stirring, until lightly browned, about 2 minutes. Add the greens and cook, stirring constantly, until wilted, 5 to 10 minutes, adding more water if necessary. Add the reserved black-eyed peas and heat through. Season with vinegar, salt and pepper and serve.