Hoppin’ John (Collard Greens & Black-Eyed Peas with Pork Jowl)

For the Collard Greens: Start your collards in a Dutch oven or grill-safe deep pot with pork jowl slices grilling above, allowing the delicious pork drippings to fall into the collards. Combine 1 (16oz) package of pre-trimmed & washed collards with 32 oz low sodium vegetable or chicken stock and 1 finely chopped sweet onion. (You can double the greens if desired). Smoke 1 1/2 - 2 lbs of pre-smoked sliced pork jowl (or thick-sliced bacon) for 2-3 hours at 225F or until crispy, turning at the 1-hour mark. Add 3/4 of the cooked jowls to the pot of collards (reserve the remaining jowl for topping). Increase grill temperature to 300F and continue to cook the collards uncovered until tender. Finish by adding 1/2 cup of apple cider vinegar and 1/4 cup honey (omit honey if you prefer no sweetness). Season with salt & pepper and serve.

For the Black-Eyed Peas: Use 2 packages of presoaked peas (24oz total) and start with 32 oz of unsalted chicken stock. Add 2 bay leaves, 1 tbsp dried thyme, 2 tsp dried red pepper flakes, and 2 tbsp dried chives. Smoke uncovered for 3 hours at 225F, stirring every half hour. After 3 hours, increase grill temperature to 275/300F. Add approximately another 32 oz of stock and cook until the peas are soft to your liking.

Serve the Hoppin' John with hot sauce, hot white rice, additional jowl pieces, and greens. (For cornbread, refer to the external link provided in the original post).