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Rutherford Weekly Recipes 12-22-16

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New Years Black-Eyed Peas

1 lb. black-eyed peas

1 (32-oz.) box chicken broth

1 (14-oz) can petite diced tomatoes

6 slices bacon, cooked and sliced

1 cup diced ham

½ cup diced sweet onion

1 garlic clove, minced

1 tsp. oregano

¼ tsp. pepper Coupons

about ¼ tsp. salt (add to taste at the END of cooking time)

Start by soaking the black-eyed peas overnight in the slow cooker. Add the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours. In the morning drain the water. Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. Cover and cook on LOW for 10 hours. Do not open the lid during the cooking time. Add the salt to taste. For creamier beans stir and smash some of the beans. Serve with cornbread. Note- A ham hock can be used instead of the bacon and cubed ham. The grocery store I shop at is often out of ham hocks so I used bacon and ham in this recipe. If you use a ham hock, add it in the beginning, shred the meat from the ham hock at the end of cooking time and discard the fat and bone.

Southern Style Collard Greens Recipe

2 Tbsp bacon fat, lard or vegetable oil

1 medium onion, sliced from root to tip

1 ham hock

2 garlic cloves, smashed

1 quart chicken broth

1-2 cups water

8-10 cups chopped collard greens, about 2 pounds

Vinegar and hot sauce to taste

Heat the bacon fat in a large pot set over medium-high heat. Sauté the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes. Add the ham hock, smashed garlic, chicken stock and water and bring to a simmer. Cover and cook for 1 hour. Add the collard greens to the pot and cook until tender, another 45 minutes to an hour. To serve, fish out the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.

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