Pork Black-Eyed Pea and Collard Greens Gumbo

Chef Donald Link's famous take on black-eyed peas

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2 Tbsp. Salt

2 Tsp. Chili Powder

2 Tsp. Paprika

½ Tsp. Cayenne

1 ½ Tsp. White Pepper

2 Tsp. Filé

1 Tsp. Black pepper

1 Tbsp. Rosemary, dried

1 Tsp. Thyme, dried

4 Bay leaves

½ Tsp. Chili Flake

6 Garlic cloves, minced

2 Cup Onion, diced small

1 Cup Celery, diced small

1 Cup Bell pepper, diced small

2 Jalopeno, seeded and chopped

2 lb. Pork butt, 3/4-inch cubes

1 Tbsp. Salt

½ Tsp. Black pepper

½ Tsp. Thyme, dried

½ Tsp. Chili flake

1 Cup Black-eyed peas, soaked overnight

4 Cups Collard Greens, julienned

1 Onion, chopped

4 Garlic cloves, smashed

1 Cup Red Wine

¾ Gallon Water

12 Oz. Ham hock, smoked

8 Bay leaves

1 Tbsp. Tomato Paste

1 Tsp. Paprika

2 Tbsp. Canola oil

Main Dish