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Country Kitchen
January 1, 2014 Previous Recipe | Next Recipe
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BLACK-EYED PEA & CORN SALSA
COLLARDS
SWEET CORNBREAD
HOPPIN’ JOHN
BLACK-EYED PEA SALAD
CORNBREAD SALAD
NEW YEAR’S DAY BLACK-EYED PEA SOUP
COLLARDS

Jimmy Jimmerson,Cleburne County
2 bunches fresh collard greens
2 cups white vinegar
2 cups sugar
2 ham hocks
1 tablespoon crushed red pepper
Salt and pepper, to taste

Strip leaves from tough stems. Wash greens several times in water to remove grit. Roll leaves into a cigar shape, and cut into 1-inch sections. Put all ingredients into a large stockpot, and cover with water. Cook at a low boil for 2-3 hours or until tender. Adjust seasoning, and add water as needed.





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