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Black Eyed Peas and Collard Greens

A traditional Southern dish that combines tender black-eyed peas and collard greens, celebrated for bringing good luck and warmth to the table.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Black-Eyed Peas
  • 1 cup dried black-eyed peas or 2 cans, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth high-quality recommended
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
For the Collard Greens
  • 1 bunch collard greens, washed and chopped fresh recommended
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon red pepper flakes optional, for heat
Additional Ingredients
  • 1 ham hock optional, for smoky flavor
  • 1 Lemon wedges for serving

Method
 

Preparation
  1. If you’re using dried black-eyed peas, soak them overnight in ample water.
  2. In a large pot, add olive oil and warm over medium heat. Toss in the diced onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the black-eyed peas (if using dried, drain after soaking) along with the broth, salt, black pepper, and smoked paprika. If using a ham hock, add it now.
Cooking
  1. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the peas are tender. If you’re using canned black-eyed peas, simmer for just 10-15 minutes.
  2. While the peas are cooking, prepare the collard greens. In another pot, heat olive oil over medium heat. Add the collard greens and sauté for about 5 minutes.
  3. Pour in the apple cider vinegar and stir to combine. If you like a bit of heat, sprinkle in the red pepper flakes. Continue to cook until the greens are tender, approximately 10-15 minutes.
  4. Once the black-eyed peas are cooked through and the flavors have melded together beautifully, remove from heat. Discard the ham hock if used.
Serving
  1. Serve the black-eyed peas topped with collard greens, and enjoy with a squeeze of lemon for an extra zing!

Notes

For a vegetarian version, omit the ham hock and replace chicken broth with vegetable broth. Make it spicier by adding diced jalapeños or a dash of cayenne pepper. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator and freeze well for quick meals later.