Slow Cooker Black-Eyed Peas with Kale

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Recipe by Catherine Pla

Serves 6

Slow Cooker Black-Eyed Peas with Kale

Make these for New Year’s Day to ensure good luck throughout the year.

  • 1⁄2 a yellow onion

  • 4 whole cloves

  • 1 lb dried black-eyed peas

  • 1 ham hock (optional)

  • 7 c chicken or vegetable broth

  • 2 bay leaves

  • 2 cloves garlic, smashed

  • 1⁄2 t black pepper

  • 2-3 c chopped kale

  • 1 t kosher salt, or more to taste

  • Oil oil

  • Hot sauce

Poke cloves into the onion. Add clove-studded onion, peas, ham hock, broth, bay leaves, garlic, and pepper to the slow cooker. Do not add salt. Cook on high for 61⁄2 hours.

Stir in the chopped kale and add salt. Remove the onion and discard. Remove ham hock and shred the meat, discarding the fat. Return shredded meat to the pea mixture and stir. Taste for salt, adding more if needed.

Serve drizzled with olive oil and/or hot sauce.

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