Recipe

Black-Eyed Peas and Kale with Smoked Turkey Neck

Master Chef Anand Parsard

 

Ingredients:

-1.5 cups dried black-eyed peas, washed, soaked overnight and drained

-1 bunch kale, washed, stems removed and leaves chopped

-1 or 2 smoked turkey neck cut into pieces (about 1.5 to 2 lbs)

-1 large onion, diced

-1 Green Bell Pepper, diced

-1 Red Bell Pepper, diced

-8 cloves garlic, minced

-1 can (14 ounces) diced tomatoes

-8 cups chicken broth

-1 teaspoon smoked paprika

-1/2 teaspoon cayenne pepper or your favorite Hot Sauce (adjust to taste)

-Salt and black pepper to taste

-4 tablespoons Avocado oil

-1 Bay leaves

-3 sprigs of FRESH thyme, rinsed

 

Instructions:

1. In a large pot with a heavy bottom, heat Avocado oil over medium to medium high heat. Add chopped onions and bell peppers and sauté until the onions become translucent and the peppers get a little soft.

2. Add minced garlic and sauté for another 2 minutes until fragrant.

3. Add the soaked and drained black-eyed peas, smoked turkey neck, diced tomatoes, smoked paprika, cayenne pepper (or Hot sauce) salt, and black pepper, bay leaf and thyme to the pot. Stir to combine.

4. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 to 40 minutes to allow the flavors to meld together.

5. After 30 minutes, add the chopped kale to the pot. Stir well and continue simmering for an additional 15-20 minutes or until the black-eyed peas are tender and the kale is wilted.

6. Taste and adjust seasoning if needed.

7. Remove the smoked turkey neck from the pot, shred the meat, and return it to the pot. ( I personally treat them like oxtails and leave them on the bone which I’ll eat with my hands and suck the bones, I’m just saying)

8. Serve the black-eyed peas and kale hot, optionally with some delicious cornbread

This should serve approximately 8 people, depending on individual portion sizes and whether it’s served as a main dish or a side. Adjusting the quantities of ingredients based on the number of servings you need is always a good idea.

I like this delicious but also nutritious soup combining the earthy flavors of black-eyed peas and kale with the smokiness of turkey neck. The cornbread adds a little sweetness that brings it all together.

Enjoy!