Make and chill recipe up to 2 days ahead.

Makes 4 cups

This will make over 20 or more crostini, but leftovers freeze

1 1/2 cups cooked or frozen black-eyed peas
1/2 jalapeño pepper, seeded
3/4 cup chopped country ham
1 (3.5-oz.) package fresh shiitake mushrooms, sliced 
3 garlic cloves, chopped
1/2 cup olive oil, divided
1/4 cup dry white wine
1/2 cup finely chopped toasted walnuts
1/2 cup finely chopped fresh flat-leaf parsley
 2 teaspoons chopped fresh thyme
 Pepper jelly
 Fried collard greens
 Grilled or toasted bread for Crostini

1. Cook the peas according to package directions, adding jalapeño to water. This usually takes about 30 minutes. Drain and reserve.

2. Sauté the ham and mushrooms in 2 Tbsp. hot olive oil over medium-high heat 4 to 5 minutes or until lightly browned. Throw in the garlic and cook another minute. Stir in the wine, and cook, stirring occasionally, another 1 minute.

3. Pour the peas, jalapeño, ham mixture, and remaining 6 tablespoons olive oil in a food processor, and process until smooth. Stir in the walnuts, parsley and thyme. Taste and season with salt and pepper. Cover and chill 8 to 24 hours.

4. Stir pâté, and add salt and pepper to taste. Transfer to a shallow bowl, or spoon into small jars. When ready to serve, spread the pate on the slices of bread, drizzle with some pepper jelly and top with some fried collard greens.

To fry the collard greens: Stem 3 or 4 large collard leaves and slice them super thin. Heat a 1/4 cup canola oil in a small sauté pan. When the oil simmers, add the collards in small batches and fry for just seconds. Remove and drain on paper towels. They will stay crisp for several hours.

For more Carolina recipes, visit Edible Piedmont. ​