New Year's Stew

Description

Ringing in the new year calls for blackeyed peas, greens and pork. Oh, and that means that we must include cornbread on the side. This might just be a new tradition here at Daddio’s house.

Ingredients

• 2 whole Bunches Collard Greens, Washed, Stemmed, And Rough Chopped
  
• 2 whole Smoked Ham Hocks
  
• 1 pound Cooked Ham, Diced To About 1/2"
  
• 7 cups Water
  
• 3 cans (15 Oz) Blackeyed Peas, Rinsed
  
• 1 can (14 Oz) Chicken Broth, Low Sodium
  
• 2 stalks Celery, Washed And Sliced To 1/4"
  
• 1 whole Medium Onion, Diced
  
• ⅓ cups Sweet Marsala Wine
  
• 1 Tablespoon Worcestershire Sauce
  
• 1-½ Tablespoon Garlic Salt
  
• 2 teaspoons Creole Seasoning (I Used Spice Hunter "Cajun Creole Seasoning")
  
• 1 teaspoon Black Pepper, Coarse Ground
  

Preparation

Put the water, garlic salt, Creole seasoning, pepper, collard greens and ham hocks in a large heavy soup pot or Dutch oven over medium-high heat and bring just to a boil.

Cover, reduce the heat to medium low and cook one hour, stirring occasionally.

Add all of the remaining ingredients, except the blackeyed peas.

Increase the heat to medium-high and bring back to a simmer.

Reduce the heat to medium-low and simmer covered for 20 minutes.

Uncover, increase the heat to medium, and add the blackeyed peas.

Simmer uncovered for about 20 minutes to allow the broth to reduce and thicken.

Turn off the heat and let stand for 10 minutes.

Serve with cornbread and enjoy!