Field Pea and Rice Bowl with Pepper Vinegar

Tender field peas and smoked turkey settle over fluffy Carolina Gold rice with wilted greens and pepper vinegar. The bowl echoes Gold Between the Tides, recalling Lowcountry cookfire foodways born of tidal rice wisdom and Gullah Geechee roots.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 12g fiber

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Ingredients

• 1 cup dried field peas
• 1 1/2 cups Carolina Gold rice
• 1 small smoked turkey wing
• 1 medium yellow onion
• 3 garlic cloves
• 5 cups chicken stock
• 1 bunch bitter greens
• 1/3 cup hot pepper vinegar
• 2 tbsp olive oil
• 1 tsp kosher salt

Instructions

1. 1Simmer field peas with smoked turkey wing, chopped onion, garlic, and stock for 30 minutes until peas are tender.
2. 2In a separate pot cook rice in remaining stock plus water with salt using covered method until fluffy.
3. 3Quick-wilt chopped bitter greens in a hot skillet with olive oil and a splash of the hot pepper vinegar.
4. 4Assemble bowls with rice, field peas, wilted greens, and generous spoonfuls of hot pepper vinegar; remove turkey meat from bone and shred over top.