Recipe for Smoked Pork and Black-Eyed Peas with Collard Greens 
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Yield:
4 to 6
Ingredients:
Amount Ingredient
1 lb boneless smoked pork chops, cooked and cut into 1/2 inch pieces
10 lrg collard green leaves, washed and cut into 1/2 inch strips
2 tbl olive oil
1/2 cup cooked black-eyed peas
1/4 cup sweet-hot mustard
1/4 cup prepared hot sauce
3 tbl molasses
1 tsp ground caraway seeds
3 tbl unsalted butter
1/3 cup water
Salt, pepper
Instructions:
Instructions: In a large pan, cook collard greens in oil over medium heat 5 to 7 minutes, stirring frequently.

Add pork, black-eyed peas, mustard, hot sauce, molasses, caraway seeds, butter and water and mix well.

Cook 7 to 8 minutes, stirring occasionally, until greens are nearly tender and mixture is thickened slightly.

Season to taste with salt and pepper.

Remove from heat and let cool down slightly

Cover bottom of lightly greased 2-quart round baking dish with bottom half of biscuits.

Spoon in filling and cover with top half of biscuits.

Bake at 400 degrees on center rack for approximately 35 minutes or until filling is hot.

Remove from oven and serve.

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