Yield: approximately 8 servings

3 tablespoons vegetable oil
3 tablespoons butter
1 cup diced Vidalia onion
1 tablespoon minced garlic
1 (16-ounce) bag cut and washed collard greens
1 (16-ounce) bag cut and washed turnip greens
1½ quarts chicken broth
2 (15-ounce) cans black-eyed peas, drained and rinsed
2 (8-ounce) packages diced ham
2 dried chile peppers
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 teaspoons kosher salt
1 teaspoon ground black pepper

 
1. In a large Dutch oven, heat oil over medium-high heat. Add butter, and let melt. Add onion and garlic; cook until tender, about 10 minutes. Add greens, one bag at a time, wilting after each addition. Add broth, peas, ham, chile peppers, sugar, lemon juice, salt, and pepper. Cook, stirring occasionally, until greens are tender, 45 minutes to 1 hour. Serve with cornbread and pepper sauce, if desired.