Black-Eyed Peas with Pork and Greens Recipe

Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.

Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned about 5 minutes.

Stir in onion celery and carrot; cook and stir until softened 6 to 7 minutes. Stir in garlic and cook 1 minute.

Pour cold water and black-eyed peas into pork mixture; increase heat to high.

Stir in bay leaf thyme cumin black pepper and cayenne pepper. Bring mixture to a simmer reduce heat to low cover and simmer for 45 minutes.

Stir in tomatoes and salt. Simmer uncovered until beans are tender about 40 minutes.

Remove neck bones from mixture; separate any meat from bones return meat to Dutch oven and discard bones.

Stir in diced ham and kale; cook until greens are tender 10 to 15 minutes. Serve over rice.