Carl Redding’s Black-eyed Peas and Collard Greens

If you are in New York and have an appetite for some good Southern style cooking I recommend you stop by Amy Ruth’s Home-Style Southern Cuisine in Harlem. While I was there I visited with chef and owner, Carl Redding. He showed me how he prepared two of my favorite dishes — black-eyed peas and collard greens.

I wasn’t able to get the exact recipes, but Carl did tell me what ingredients he uses. If you are going to play around with these dishes just use enough chicken broth to cover either the peas or the collard greens, whichever you are preparing. Except for the red pepper, Carl used 1/4 cup of each of the spices and canola oil.

    Ingredients

    Black-eyed Pea Ingredients

    • frozen black-eyed peas, thawed
    • enough chicken broth to cover the peas
    • crushed red pepper
    • equal parts: adobo, garlic powder, onion powder, canola oil
    • smoked turkey wing

    Collard Green Ingredients

    • fresh collard greens
    • enough chicken broth to cover the collards
    • crushed red pepper
    • equal parts: cider vinegar, adobo, onion powder, garlic powder, brown sugar, canola oil
    • smoked turkey wing

    Instructions

    1. To make the black-eyed peas Carl combines all the black-eyed pea ingredients in a pan. In place of the usual salted pork, Carl adds a smoked turkey wing to the pot of peas. The amount of seasoning you use depends on the quantity of peas you are cooking. Cook on a low heat for about 1 1/2 to 2 hours.
    2. Carl uses the same approach when preparing collard greens. In a separate pan from the peas combine all the collard green ingredients. Simmer for 1 1/2 to 2 hours.