One Oak Farm Recipe

Prepare the Vegetables

Wash the collard greens thoroughly, remove the stems, and chop them into bite-sized pieces. Dice the tomatoes, peel and cube the sweet potatoes, chop the onion, and mince the garlic. Dice the bell pepper.

Soak the Black-eyed Peas

Rinse the black-eyed peas under cold water, then soak them in a bowl of water for at least 4 hours or overnight. Drain and set aside.

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until they are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Ham Hock and Peas

Stir in the smoked ham hock and the soaked black-eyed peas. Pour in enough water to cover the peas and bring to a simmer. Cook for about 30 minutes until the peas are tender.

Incorporate Sweet Potatoes and Greens

Add the cubed sweet potatoes to the pot and stir well. Then, add the chopped collard greens and diced tomatoes. Season with salt, black pepper, and cayenne pepper. Stir to combine and cook for an additional 15-20 minutes until the sweet potatoes are tender and the greens are wilted.

Finish with Vinegar

Remove the pot from heat and stir in the apple cider vinegar for a touch of brightness. Taste and adjust seasoning if necessary.