Total Time2½ hours, plus overnight restingPrep Time30 minutesCook Time2 hours, plus overnight resting

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Auspicious for New Year, a pot of black-eyed peas is perfect for a casual gathering. Generally speaking, the dried varieties are ready in under an hour, but the parcooked frozen variety can speed up that process. Here, either are employed to an equally satisfying result, as is fresh pork belly, which both infuses the broth as it simmers and offers a bit of crisp contrast. It’s a good idea to have a bottle of hot sauce on hand for those who need a perkier rendition.

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Yield:6 to 8 servings

• 2teaspoons kosher salt (such as Diamond Crystal), plus more for cooking greens
• 2teaspoons smoked paprika
• 1teaspoon ground fennel
• ½ teaspoon freshly ground black pepper
• 1½ to 2 pounds pork belly, skin off and cut in 2-inch-thick strips
• 2cloves
• 1bay leaf
• ½ large onion
• 1½ pounds dried black-eyed peas, soaked overnight, or use frozen
• 2tablespoons vegetable oil or bacon fat
• 1tablespoon chopped garlic
• 1teaspoon crushed red pepper
• About 1½ pounds chopped kale or mustard greens, stripped of tough stems (8 cups)
• 2tablespoons apple cider vinegar
• ¼ cup chopped scallions, for garnish

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

647 calories; 57 grams fat; 19 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 6 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 14 grams protein; 519 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

In a small bowl, mix together salt, paprika, fennel and black pepper. Sprinkle mixture evenly over the meat and rub it in. Cover and refrigerate overnight or up to 2 days. 1.

Step 2

Place the belly meat in a large heavy-bottomed pot or Dutch oven. Use the cloves to pin the bay leaf to the onion, and add to the pot. Add 6 cups water and bring to a boil. Reduce heat and simmer gently until fork-tender, about 1 hour. 1.

Step 3

Remove pork belly and set aside. Drain soaked peas and add to pot. Bring to a boil, then reduce heat and gently simmer until tender, 45 minutes to 1 hour. If using frozen peas, cook until tender, 45 minutes. Add water as necessary to keep broth 1 inch above peas. At some point during cooking, taste the broth and adjust for salt. Turn off heat. 1.

Step 4

As the peas cook, heat oil or fat in a wide deep skillet over medium. When oil is wavy, add garlic and let sizzle without browning for 1 minute. Add crushed red pepper and let sizzle for a few seconds, then add kale and stir to coat. Season lightly with salt. Add ½ cup water and turn heat to high. Stir greens and let wilt, then cover the pan and cook over medium heat until tender, about 10 minutes. Stir in the vinegar. Add cooked greens to the peas and stir to combine. 1.

Step 5

Chop belly meat into rough ½-inch chunks. Wipe out the skillet and place over medium-high heat. Add chopped meat and cook, stirring, until meat is warmed through and a bit crisp. 1.

Step 6

To serve, heat up the peas and greens. Ladle into soup bowls or deep dinner plates and add some chopped pork belly to each bowl. Sprinkle with scallions.

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