Slow Simmered Black Eye Peas and Greens

Ingredients

• 1 lb. black eyed peas, dry
• 2 Tbsp olive oil
• 1 onion
• 3 cloves garlic
• 1/2 bunch celery
• 1 tsp oregano
• 1/2 Tbsp smoked paprika
• 1/4 tsp cayenne pepper
• Freshly cracked pepper
• 1 bay leaf
• 6 cups vegetable broth
• 12 oz. fresh greens

Directions

1. The night before you plan to cook, put the black eyed peas into a large bowl or storage container and cover them with cool water, using at least three times more water than peas. Transfer the bowl to the refrigerator and leave the peas to soak overnight.
2. When you’re ready to get started, pour the olive oil into a large pot. Dice the onion, mince the garlic, and slice the celery, then add all 3 to the pot. Cook over medium heat, stirring now and then, until the onion turns clear.
3. Pour the soaked peas into a colander and rinse them under cool water. Add the peas to the pot with the cooked vegetables, then stir in the oregano, smoked paprika, cayenne pepper, freshly cracked pepper, about 20 turns of a pepper mill, the bay leaf, and the vegetable broth.
4. Cover the pot, raise the heat to high, and bring everything to a boil. As soon as it boils, lower the heat to low and let the pot simmer for 1 hour.
5. After one hour, the black eyed peas should be soft. Add the greens and stir until they wilt into the pot. As you stir, press some of the peas against the side of the pot to help make the broth thicker.
6. Increase the heat to medium so the pot returns to a simmer, then cook the peas and greens for 30 minutes more with the lid off. After 30 minutes, the greens should be tender, and the peas should have softened further and thickened the broth. Taste and season with salt as needed, about 3/4 tsp depending on how salty your vegetable broth is. Serve with crusty bread or over rice.