I got my ring! I got my ring! Me = happy!
But now I’m looking at it thinking “Hmm…my wedding ring doesn’t really match…”
Just kidding (only not really), but that’s a ways away before I start looking into that.
And then to top off all of the excitement, it’s pantry cleaning time!
I can’t be the only one who gets little bits and pieces in the kitchen and needs to figure out how to use them, right? As in, this bag of black eyed peas has been in my freezer for at least the past 10 months and I really need to make some room.
Plus my CSA this week came with turnips, including the greens, and that’s like a match made in heaven.
Although if you didn’t have turnip greens, feel free to use collards, or kale, or if you’re like me, those mysterious “spicy greens” the farmer keeps putting in my CSA box.
I needed this meal to be quick and require a minimal amount of thought (it was 7 am and I am not a morning person) so I immediately turned to my slow cooker to do my work for me.
How great was it to come home to this awesome stew waiting for me? And yes, I know the pictures are horrible and for that I apologize but it’s so, so hard to make stew look good in photos. I’ve seen other food bloggers that have that magical touch but I’m still at a loss (although one day I’ll conquer this conundrum!).
Even my husband upon seeing the dish commented that it didn’t look the best. After the first bite though his tune totally changed so don’t be put off by it. This thing is delicious.
If you wanted to reduce the fat and calories even further in this dish, feel free to sub in a smoked turkey thigh for the ham shank. It'll end up equally delicious.
- 1 – 1 ¼ lb smoked ham shank (if you can’t find a shank you can use a hock but the shank has more meat on it)
- 12 oz bag frozen black eyed peas
- 1 lb greens, washed and chopped (collards, turnips, mustards, kale are all good choices)
- 4 cloves of garlic, minced
- 1 medium onion, finely diced
- 1 bell pepper, de-seeded and finely diced
- 1 celery stalk, finely minced (quicker way: throw whole garlic cloves, roughly chopped onion, bell pepper and celery in food processor and process until it’s all mixed up)
- 4 cups of chicken broth
- ½ Tbsp cider vinegar
- 1 bay leaf
- 1 tsp low sodium soy sauce
- 1 tsp thyme
- ½ tsp chipotle chile powder or smoked paprika (use the chipotle chile powder for more kick, the smoked paprika is mild with no heat)
- Salt and pepper, to taste
- 1 - 2 tsp hot sauce, optional (I used a chipotle hot sauce, yum!)
- Place ham in bottom of slow cooker.
- Sprinkle garlic, onion, celery, and bell pepper over ham.
- Place frozen black eyed peas (thawed - just rinse under cold water) and green in pot.
- Combine remaining ingredients (chicken stock through hot sauce) in a bowl then pour over ham and vegetables.
- Cover and cook on Low for 8 – 10 hours or until ham is falling off the bone.
- Remove and discard bay leaf from cooker. Remove ham, discard skin and any fat, and roughly chop remaining meat.
- Using an immersion blender, process slightly until some of the black eyed peas have broken up. Alternatively, you can transfer about 1 to 1 ½ cups of the stew to a blender or food processor and do this. (This step makes it wonderfully creamy from the pureed beans).
- Pour blended mix back into cooker with chopped ham and stir well. Taste and adjust any seasonings. Serve and enjoy!
Talk about super quick right? It really doesn’t take any effort especially when you’re bleary eyed and can’t think.
We both loved it and ended up fighting for the leftovers, which is always a good sign.