Black-Eyed Peas Collard Greens (Printable)

Savory black-eyed peas cooked with greens and spices for a comforting Southern meal.

# What you'll need:

→ 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 lb), stems removed, 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
13 - 1 tablespoon apple cider vinegar

→ Optional Additions

14 - 4 ounces smoked ham hock or diced smoked turkey, optional
15 - Hot sauce for serving
16 - 1 tablespoon vegetable oil

→ For Serving

17 - 1 pan cornbread, cut into wedges

# How to make it:

01 - If using dried black-eyed peas, rinse and soak them overnight in cold water. Drain and set aside before cooking.
02 - In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium heat. Add chopped onion, celery, and carrot. Sauté until soft, approximately 5 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant. If using, add ham hock or smoked turkey and cook for 2 minutes.
04 - Add prepared black-eyed peas, bay leaf, smoked paprika, dried thyme, and red pepper flakes. Stir to coat vegetables and peas thoroughly in the spice mixture.
05 - Pour in broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 45 minutes for dried peas or 20 minutes for canned peas.
06 - Add chopped collard greens and simmer uncovered for 30 additional minutes until peas are tender and greens are silky.
07 - Stir in apple cider vinegar. Remove bay leaf and ham hock if used; shred any meat and return to pot. Season with salt and pepper to taste.
08 - Transfer to serving bowls and serve hot with cornbread wedges and hot sauce on the side.

# Expert suggestions:

01 -
  • It tastes even better the next day: The flavors deepen and meld overnight, turning an already delicious dish into something you'll crave all week.
  • One pot means less cleanup: Everything happens in your Dutch oven, so you spend more time eating and talking than washing dishes.
  • It works for vegetarians and meat-eaters alike: Skip the ham hock and no one misses it; the broth and spices carry all the richness you need.
02 -
  • Don't skip the overnight soak if using dried peas: I tried rushing it once with a quick-soak method and the peas stayed grainy; the slow overnight way is worth the planning.
  • The collard greens will look like way too much until they cook down: That massive pile shrinks to about a quarter of its volume, so don't second-guess yourself and add less.
03 -
  • Buy your collard greens the day you plan to cook: They wilt fast, and wilted greens can taste slightly bitter instead of tender and mild.
  • If your peas are still firm after the timer goes off, keep simmering: Age and altitude affect cooking time, so trust what you see and feel over the clock.
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