1 cup dried black-eyed peas
2 pounds greens, such as collards, kale and/or escarole, trimmed
and washed
1 tablespoon vegetable oil (preferably canola)
2 ounces country ham or prosciutto (1/2 cup), diced
2 tablespoons red wine vinegar, or to taste
Freshly ground black pepper to taste
Soak peas overnight in cold water. (Alternatively,
place peas in a large saucepan, cover with water and bring to
a simmer. Cook for 2 minutes. Remove from heat and let stand
for 1 hour.) Drain peas, rinse well and place in a large saucepan.
Add water to cover and bring to a boil. Reduce heat to medium;
cook, stirring occasionally, until tender, about 45 minutes.
Add salt to taste. Let sit, covered, for 1/2 hour, then drain
and rinse.
Slice greens into 1/4-inch wide strips.
Heat oil in a very large skillet or casserole over high heat.
Add country ham or prosciutto and sauté until lightly
browned, about 2 minutes. Add the greens and cook, stirring constantly,
until wilted, 5 to 10 minutes, adding more water if needed. Add
the reserved black-eyed peas and heat through. (The recipe can
be prepared ahead and stored, covered, in the refrigerator for
up to 2 days. Reheat on the stove top or in the microwave.) Season
with vinegar, salt, and pepper.
