My family enjoyed this meal very much! I cooked it in the crock pot on high for 3 - 4 hours which made the pork very tender. Used frozen black eyed peas and didn't have kale so used turnip greens instead. Added liquid smoke instead of vinegar mainly because I didn't have hot paprika (just plain sweet paprika). Mine turned out rather bland for my taste buds but the upside is my kids loved it! Will make again but only if I can make it with a bit more of a kick.
Black-Eyed Peas with Pork & Greens
From EatingWell: January/February 2009
This boldly flavored spin on Hoppin' John replaces salt pork or bacon with lean pork chops. Plus we've added greens—in this case kale—a traditional accompaniment with the dish. Serve with cornbread and a glass of Spanish rioja.
12 Reviews for Black-Eyed Peas with Pork & Greens
My boyfriend loves different greens and beans. I found this recipe and thought it might be interesting. I have never tasted black eyed peas or kale not had I ever eaten brown rice. I made this recipe last night. I don't like smoked paprika so I used a pinch of crushed red pepper flakes instead. This dish was so easy to make and absolutely delicious. My boyfriend said that "it's a keeper". Will definitely make again
We make this recipe regularly but without the pork. We use 2 cups of blackeyed peas cooked w/o salt from dried and 1 lb of greens, mostly kale but sometimes chard and mustard added. Fresh hot smoked paprika gives it a wonderful flavor. It freezes well.
I didn't have hot smoked paprika so I used a lot of normal paprika and some red pepper flakes. It turned out fantastic!