4 ounces dried black-eyed peas (2/3 cup)
|1/8 teaspoon salt|
|1 pound greens, such as collards, kale and/or escarole, trimmed, washed and sliced crosswise into ¼-inch-wide strips|
|½ tablespoon canola oil|
|1 ounce country ham or prosciutto, diced (about ¼ cup)|
|1 tablespoon red-wine vinegar, or to taste|
|Freshly ground pepper to taste|
1. Soak peas overnight in cold water. Drain the peas, rinse well and place in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes. Add salt. Let sit, covered, for ½ hour, then drain and rinse.
2. Heat oil in a large skillet over high heat. Add ham (or prosciutto) and cook, stirring, until lightly browned, about 2 minutes. Lower heat to medium; add the greens and cook, stirring constantly, until tender, 20 to 30 minutes, adding water as necessary to keep from sticking. Once greens are tender, add the reserved black-eyed peas and heat through.
3. Season with vinegar, salt and pepper and serve.
Contributed by Lisa Bretherick