1 16 ounce package washed and cut mustard greens
1 16 ounce package washed and cut turnip greens
1 ham hock
1 small onion, cut into quarters
2 dried chile peppers
2 whole bay leaves
2 quarts chicken broth
1/4 cup sugar
1 tablespoon kosher salt
1 6-ounce package long-grain and wild rice
1 16 ounce package frozen black-eyed peas, cooked according to package directions
2 large eggs, lightly beaten
1 1/2 cups heavy whipping cream
1/2-cup panko bread crumbs
Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray. Set aside.
In a large Dutch oven, heat oil over medium-high heat. Add greens, in batches, and cook, stirring often, until all greens have been added. Add ham hock, onion, peppers, bay leaves, chicken broth, sugar, and salt. Bring mixture to a boil; reduce heat and simmer, uncovered, until tender, approximately 30 minutes. Remove from heat and let cool. Strain mixture, reserving pot liquor. Remove and discard peppers and bay leaves. Set greens aside.
Cook rice according to package directions, substituting pot liquor for water. Set aside.
In a large bowl, combine greens, rice, cooked peas, eggs, and cream. Spoon mixture into prepared baking dish. Sprinkle with breadcrumbs.
Bake until breadcrumbs are toasted, approximately 30 minutes. Remove from oven, and let cool slightly.
Yield: 6 to 8 servings
Lodge Color Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart