While peas may seem like the star of the show, the true major player is the smoked ham hock. It adds a savory, meaty goodness ...

As we hinted to earlier, dry-cured ham hock is often used as a signature savory element in cooked greens as well as pots of beans or black eyed peas. For what Aldrich calls “real Southern greens ...

Simmer until peas and potatoes are cooked. Shred the meat from the ham hock and add to the soup with the chopped cooked onion and celery. Simmer for 5 minutes and add the parsley. Serve.

Green split peas are an underrated winter staple, probably because slow cooking isn’t as popular these days. But they’re one of my must-haves, especially paired with a good value ham hock.