Welcome to Good 2 Eat, where every Thursday 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!New Years Hopping John1 Tbsp. olive oil1 onion, chopped1 bell pepper, chopped1 jalapeno pepper, chopped1 stalk celery, chopped2 garlic cloves, chopped1 lb. pickled meat, or smoked ham, chopped2 Tbsp. Creole seasoning1 lb. blackeyed peas rinsed, soaked and drained4 cups chicken stockCooked white rice for servingChopped parsley for servingHeat a large pot to medium heat and add the olive oil.Add the onion, peppers and celery and cook them until softened, about 5 minutes.Add the garlic and smoked ham and cook another minute, stirring, until fragrant.Add the Creole seasonings, blackeyed peas and chicken stock. Bring to a quick boil, then reduce the heat.Simmer for 1 hour, or until the beans are nicely softened, but not mushy.Serve over rice and garnish with chopped parsley.Lucky Mixed Greens8 slices bacon, thick cut, sliced 2-3 bunches collard, turnip, and mustard greens 3 Tbsp. mixture of olive oil and bacon grease 1 onion, sliced1 Tbsp. Creole seasoning 3 garlic cloves, smashed 2 bay leaves 1/2 lb. smoked ham, cubed2 qts. chicken stock, warm 2 Tbsp. cider vinegar 1 tsp. sugar1 Tbsp. hot sauce salt & freshly ground black pepperTo prepare greens, cut away the tough stalks and remove all stems from the collards. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly.Place a large pot or cast iron Dutch oven over medium heat add bacon and cook for 3-4 minutes. Add the olive oil,onion, Creole seasoning, bay leaves and ham. Cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes. To prevent the garlic from burning, add it just a few minutes before the onions are done.Pack in greens, pushing them down into the pot. Add the stock, vinegar, sugar, and hot sauce. Bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot and cook for 1 hour. Taste the "pot liquor" and check the seasoning, adding salt and pepper as desired.Cover again and let cook for an additional 2 to 2 1/2 hours. Some recipes use a lot less cooking time, but this additional time really helps all the flavors come together. If using the bagged pre-cut greens, they may only have to cook for another 1 to 2 hours. Remove the bay leaves and drain off excess cooking liquid and serve.Permalink| Comments