Smoked Hoppin' John with Collard Greens and Black-Eyed Peas

For the Collard Greens:

1. Start the collards in a Dutch oven or grill-safe deep pot. Place pork slices grilling above the pot so the delicious pork drippings fall into the collards.
2. In the pot, mix 1- 16oz package of pre-trimmed & washed collards with 32 oz low sodium vegetable or chicken stock and a finely chopped sweet onion.
3. Smoke approximately 1 1/2 - 2 lbs of pre-smoked sliced pork jowl (or substitute thick-sliced bacon) for 2-3 hours at 225F until the jowl pieces are crispy. Turn the jowl over at the 1-hour mark. 
4. Add 3/4 of the cooked jowls to the pot of collards. Keep the remaining cooked jowl pieces to add to individual bowls just prior to serving.
5. Increase the grill temperature to 300F and cook the collards uncovered until they are tender.
6. Finish the collards by adding 1/2 cup of apple cider vinegar, 1/4 cup honey, and season with salt and pepper to taste. Serve hot.

For the Black-Eyed Peas:

1. Use 2 packages (24oz total) of presoaked black-eyed peas.
2. In a separate pot, combine the peas with 32 oz of unsalted chicken stock, 2 bay leaves, 1 tbsp of dried thyme, 2 tsp dried red pepper flakes, and 2 tbsp of dried chives.
3. Smoke the peas uncovered for 3 hours at 225F, stirring every half hour.
4. After 3 hours, increase the grill temperature to 275/300F. Add additional stock (approximately another 32oz).
5. Continue to cook until the peas are soft to your liking.

To Serve:

Serve the Hoppin' John with hot sauce, white rice, the reserved jowl pieces, and the collard greens. You may also serve with cornbread (recipe linked separately in original post).