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Wilted Winter Greens & Black-Eyed Peas

  • 20 m
  • 2 h
Charles Pierce
“For this sauté, soft, smooth black-eyed peas make a mellow match for the assertive flavors of dark leafy greens. Country ham or Italian prosciutto makes a nice change from the salt pork or ham hocks that greens are traditionally cooked with.”


    • 8 ounces dried black-eyed peas, (1⅓ cups)
    • ¼ teaspoon salt
    • 2 pounds greens, such as collards, kale and/or escarole, trimmed, washed and sliced crosswise into ¼-inch-wide strips
    • 1 tablespoon canola oil
    • 2 ounces country ham (see Note) or prosciutto, diced (about ½ cup)
    • 2 tablespoons red-wine vinegar, or to taste
    • Freshly ground pepper to taste


  • 1 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 ½ hour, then drain and rinse.
  • 2 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.
  • 3 Season with vinegar, salt and pepper and serve.
  • Make Ahead Tip: Prepare through Step 2; cover and refrigerate up to 2 days. Reheat on the stovetop or in the microwave.
  • Note: Dry, salt-cured and aged between 90 and 180 days, country ham is potent, salty and delicious; a little goes a long way. You can find it online at and at
ALL RIGHTS RESERVED © 2019 Printed From 11/22/2019