Black-Eyed Peas With Collard Greens (Printable Version)

Hearty Southern black-eyed peas and tender collard greens simmered with aromatic vegetables and smoky spices.

# Ingredient List:

→ Legumes & Greens

01 - 2 cups dried black-eyed peas, rinsed and soaked overnight, or 3 cans black-eyed peas, drained and rinsed
02 - 1 large bunch collard greens, approximately 1 pound, stems removed and leaves chopped

→ Aromatics

03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 celery stalks, diced
06 - 1 medium carrot, diced

→ Seasonings

07 - 1 bay leaf
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Salt and freshly ground black pepper to taste

→ Liquids

12 - 6 cups vegetable broth or chicken broth for non-vegetarian option
13 - 1 tablespoon apple cider vinegar

→ Optional Additions

14 - 4 ounces smoked ham hock or diced smoked turkey, omit for vegetarian preparation
15 - Hot sauce for serving
16 - 1 pan cornbread cut into wedges for serving

# How to Make:

01 - If using dried black-eyed peas, rinse thoroughly and soak in cold water overnight. Drain and set aside before use.
02 - Heat a splash of oil in a large Dutch oven or soup pot over medium heat. Add chopped onion, diced celery, and diced carrot. Sauté for approximately 5 minutes until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - If using smoked ham hock or smoked turkey, add to the pot and cook for 2 minutes, allowing flavors to meld with the aromatics.
05 - Add drained black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir thoroughly to coat all vegetables and peas evenly with the spice mixture.
06 - Pour in broth and bring to a boil. Reduce heat to a gentle simmer, cover the pot, and cook for 45 minutes if using dried peas or 20 minutes if using canned peas.
07 - Add chopped collard greens and simmer uncovered for an additional 30 minutes until black-eyed peas become tender and greens achieve a silky texture with concentrated flavor.
08 - Stir in apple cider vinegar. Remove bay leaf and ham hock if used, shred any meat, and return to the pot. Adjust seasoning with salt and freshly ground black pepper to taste.
09 - Ladle into bowls and serve hot accompanied by cornbread wedges and hot sauce if desired.

# Expert Suggestions:

01 -
  • It's forgiving enough for a weeknight but fancy enough to serve when people come over.
  • The peas get creamy without any cream, and the greens melt into the broth like they belong there.
  • One pot means one cleanup, which honestly matters more than people admit.
  • It tastes exponentially better the next day, so leftovers feel like a gift to your future self.
02 -
  • Don't skip the overnight soak for dried peas—it cuts cooking time significantly and prevents that grainy texture from underdone beans.
  • The apple cider vinegar comes at the very end, not before, because it can toughen the skins of the peas if added too early.
  • Collard greens release a lot of water as they cook, so the liquid will look thinner at first—this is completely normal and the broth will eventually concentrate.
03 -
  • Make this in a slow cooker if you prefer: sauté vegetables and spices first, then transfer everything to the slow cooker with broth and cook on low for 6-8 hours with dried peas, or 3-4 hours with canned—add greens in the last hour.
  • Leftovers genuinely taste better the next day because the flavors have time to settle and marry together, so make extra on purpose.
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