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Black Eyed Peas and Ham Hock - Ready. Chef. Go!
Black Eyed Peas and Ham Hock - Ready. Chef. Go!
Black Eyed Peas and Ham Hock - Ready. Chef. Go!
Black Eyed Peas and Ham Hock - Ready. Chef. Go!
Black Eyed Peas and Ham Hock - Ready. Chef. Go!

Black Eyed Peas and Ham Hock | Ready Chef Go Bags

Black Eyed Peas with Collard Greens and Ham Hock is a Southern-inspired dish typically served on New Year’s Day to bring good fortunate in the New Year. In Southern folklore, it is rumored that the collard greens symbolize dollar bills while the black eyed peas symbolize coins; wishing that the New Year brings in wealth and prosperity. While this hearty winter dish is traditionally served around New Years as its warmth provides comfort in cold weather, it can be served all year round. With the help of Ready. Chef. Go!® bags, the dish is guaranteed to turn out juicy, tender, and flavorful. Side dishes such as mashed potatoes and rice compliment this recipe very nicely.

Courtesy of Chef Mark Cleveland

Time to Prep:  ⋆ 

Ease to Prep:   ⋆ 

Taste Score:      

4 to 6 Servings

  • 8 to 10 ounces of smoked Ham hock
  • 2 tablespoons of extra virgin olive oil
  • 3 cups of onion, sliced
  • 1½ quarts (1 large bunch) of collard greens, stemmed and 1” inch dice
  • 1 quart of black eyed peas, cooked
  • 1 tablespoon of molasses or 1½ tablespoons of brown sugar (or both)
  • 1 quart of smoky black eyed pot likker or chicken broth/stock* (see explanation below)
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • 2 tablespoons of lime or lemon juice
  • 2 or 3 bay leaves (optional)
  • ½ teaspoon of allspice or pumpkin pie spice (optional)
  • 2-3 teaspoons of smoked paprika (optional)
  • 2 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bags

*Pot likker refers to the remaining juices in the pot that the ham hock and black eyed peas are cooked in. Ideally remove the meat from the cooked smoked ham hock and cook the soaked black eyed peas with the ham hock or pork bones for added flavor. Once the peas are cooked, remove them from the pot and reserve the smoky pot likker for use in this recipe. If using canned black eyed peas, you can sub with chicken stock.

Sauté the onions with the optional bay leaves over medium high heat for about 6 minutes until tender. Add in the optional spice and toss for a minute. Add in the collard greens, cooked black eyed peas, brown sugar or molasses (or both), pot likker or chicken stock, and salt and pepper. Cook covered over medium high heat for 20 minutes, remove the cover, and then cook over high heat for 8 to 10 minutes to reduce the amount of broth. It should be juicy but not too runny. Stir in the cooked, sliced pork and the citrus juice. Cool and pack evenly into two Ready. Chef. Go!® bags.

Microwave: Place each bag separately on a microwave safe dish and cook one bag at a time for 6 minutes at full power.

Oven: Preheat the oven to 400° F. Place both bags on a baking sheet and cook for 25 to 30 minutes or until the pot likker is simmering and the peas are hot throughout.

Let the food rest for 2 minutes before opening the bag, being mindful of hot the steam. The peas and pork should come out tender and juicy.

Recipe Reviews
Black Eyed Peas and Ham Hock - Ready. Chef. Go!
Black Eyed Peas and Ham Hock - Ready. Chef. Go!
Black Eyed Peas and Ham Hock - Ready. Chef. Go!
Black Eyed Peas and Ham Hock - Ready. Chef. Go!
Black Eyed Peas and Ham Hock - Ready. Chef. Go!

Black Eyed Peas and Ham Hock | Ready Chef Go Bags

Black Eyed Peas with Collard Greens and Ham Hock is a Southern-inspired dish typically served on New Year’s Day to bring good fortunate in the New Year. In Southern folklore, it is rumored that the collard greens symbolize dollar bills while the black eyed peas symbolize coins; wishing that the New Year brings in wealth and prosperity. While this hearty winter dish is traditionally served around New Years as its warmth provides comfort in cold weather, it can be served all year round. With the help of Ready. Chef. Go!® bags, the dish is guaranteed to turn out juicy, tender, and flavorful. Side dishes such as mashed potatoes and rice compliment this recipe very nicely.

Courtesy of Chef Mark Cleveland

Time to Prep:  ⋆ 

Ease to Prep:   ⋆ 

Taste Score:      

4 to 6 Servings

  • 8 to 10 ounces of smoked Ham hock
  • 2 tablespoons of extra virgin olive oil
  • 3 cups of onion, sliced
  • 1½ quarts (1 large bunch) of collard greens, stemmed and 1” inch dice
  • 1 quart of black eyed peas, cooked
  • 1 tablespoon of molasses or 1½ tablespoons of brown sugar (or both)
  • 1 quart of smoky black eyed pot likker or chicken broth/stock* (see explanation below)
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • 2 tablespoons of lime or lemon juice
  • 2 or 3 bay leaves (optional)
  • ½ teaspoon of allspice or pumpkin pie spice (optional)
  • 2-3 teaspoons of smoked paprika (optional)
  • 2 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bags

*Pot likker refers to the remaining juices in the pot that the ham hock and black eyed peas are cooked in. Ideally remove the meat from the cooked smoked ham hock and cook the soaked black eyed peas with the ham hock or pork bones for added flavor. Once the peas are cooked, remove them from the pot and reserve the smoky pot likker for use in this recipe. If using canned black eyed peas, you can sub with chicken stock.

Sauté the onions with the optional bay leaves over medium high heat for about 6 minutes until tender. Add in the optional spice and toss for a minute. Add in the collard greens, cooked black eyed peas, brown sugar or molasses (or both), pot likker or chicken stock, and salt and pepper. Cook covered over medium high heat for 20 minutes, remove the cover, and then cook over high heat for 8 to 10 minutes to reduce the amount of broth. It should be juicy but not too runny. Stir in the cooked, sliced pork and the citrus juice. Cool and pack evenly into two Ready. Chef. Go!® bags.

Microwave: Place each bag separately on a microwave safe dish and cook one bag at a time for 6 minutes at full power.

Oven: Preheat the oven to 400° F. Place both bags on a baking sheet and cook for 25 to 30 minutes or until the pot likker is simmering and the peas are hot throughout.

Let the food rest for 2 minutes before opening the bag, being mindful of hot the steam. The peas and pork should come out tender and juicy.

Recipe Reviews