1. Prepare the Black-Eyed Peas: After soaking the black-eyed peas overnight, drain and rinse them thoroughly. This helps reduce cooking time and improves texture.

2. Sauté Aromatics: Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced ham hock or hog jowl and cook until browned and crispy, about 5-7 minutes. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Cook Vegetables: Add the chopped onion, celery, and green bell pepper to the pot. Sauté until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4. Combine Ingredients: Return the cooked ham hock/hog jowl to the pot. Add the drained black-eyed peas, chicken broth, diced tomatoes (undrained), dried thyme, and smoked paprika. Stir everything together.

5. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are tender. Stir occasionally to prevent sticking.

6. Season: Season with salt and black pepper to taste. If you prefer a bit of heat, add a dash of hot sauce. Garnish with fresh parsley before serving.

1. Prepare Greens: Ensure collard greens are thoroughly washed and any tough stems are removed. Chop them into 1-2 inch pieces.

2. Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving a tablespoon or two of bacon fat in the pot.

3. Sauté Aromatics: Add the chopped onion to the pot with the bacon fat and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4. Add Greens and Liquids: Add the chopped collard greens to the pot. They will seem like a lot, but they will cook down. Pour in the chicken broth and apple cider vinegar. Add the brown sugar and red pepper flakes (if using).

5. Simmer: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 to 1.5 hours, or until the greens are very tender. Stir occasionally.

6. Season and Serve: Stir in the cooked bacon. Season with salt and black pepper to taste. Serve hot with a drizzle of the pot liquor.

1. Preheat Oven and Pan: Preheat your oven to 400°F (200°C). Place an 8 or 9-inch cast iron skillet or baking dish in the oven to preheat with a tablespoon of melted butter or cooking oil.

2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and optional sugar.

3. Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and eggs. Add the melted butter to the wet ingredients and mix well.

4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.

5. Bake: Carefully remove the hot skillet from the oven. Pour the cornbread batter into the hot skillet. The hot pan helps create a crispy crust.

6. Bake: Bake for 20-25 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.

7. Cool and Serve: Let the cornbread cool slightly in the pan before slicing and serving.