Scott demonstrates how to make southern-style black-eyed peas and turnip greens. Use one pound of frozen chopped turnip greens and used two cups of dried black-eyed peas. Soak the peas overnight in six cups of water with two teaspoons of salt. In the morning drain the peans. Use two cups of chicken stock per recipe. Use three ounces of smoked bacon strips per recipe. Heat cast iron pots over medium heat and add the bacon. Cook until the fat is rendered. In one pot, add the greens and stir to combine them with the bacon. In the other pot, add the peas and stir to combine them with the bacon. Add the chicken stock to the pots and bring it to a boil. Add a teaspoon of salt and pepper grounds to each pot. Reduce the heat on the pots to a lower simmer and put on the lids. Cook the vegetables for an hour. The vegetables are now ready to be enjoyed.