Svarta ögonbönor med rester av skinkben, grönkål och kål

👩‍🍳 Gör så här

1. 1
   In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
2. 2
   Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
3. 3
   Add the garlic and saute for another minute, just until fragrant.
4. 4
   Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.
5. 5
   Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
6. 6
   Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
7. 7
   Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.
8. 8
   Remove the bone.