Kale, Black-eyes and Pork Jowl Soup
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 6 to 8
Ingredients
  • 3 strips thick-cut smoked pork jowl bacon, diced
  • 1 cup diced yellow onions
  • 1 cup diced celery
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 1 cup diced carrots
  • 2 tablespoons minced garlic
  • 1 cup chopped tomato
  • 8 cups dark chicken stock (see the recipe here)
  • 1 smoked ham hock
  • 2 bay leaves
  • 1 (16-ounce) package dried black-eyed peas
  • 1 large bunch of kale, stems removed and chopped
  • Kosher salt and freshly ground black pepper
Instructions
  1. In a heavy pot with lid over medium-high heat, add the pork jowl and sauté. Once the meat begins to brown and the fat is rendered, add the onions, celery, bell peppers, and carrots. Continue to stir until the onions turn translucent, about 5 minutes. Add the garlic and chopped tomatoes, and continue stirring the ingredients for another 3 minutes.
  2. Add the stock along with the smoked hock and bay leaves. Stir the black-eyes into the pot and add the kale. Bring the pot to a boil and then quickly reduce the heat to a simmer. Cover and cook for 1 hour.
  3. Lift the lid, taste the liquid and add salt and pepper to taste. Remove the bay leaves and bones of the hock.
  4. Serve in large bowls along with hot cornbread.
Notes
Some folks like to soak their black-eyes before cooking, so feel free to take that extra step. Pork jowl bacon is sold in many supermarkets, but feel free to use a thick-cut smoked bacon. You'll notice I forgo the peppery bite of hot sauce or Cajun seasoning in this recipe since I want the fresh flavors to shine through.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=15972