Black-Eyed Peas With Collard Greens (Printable)

A hearty Southern dish combining tender black-eyed peas and silky collard greens, traditionally enjoyed for New Year's luck and comfort.

# Components:

→ Legumes & Greens

01 - 2 cups dried black-eyed peas, rinsed and soaked overnight, or 3 cans (15 oz each), drained and rinsed
02 - 1 large bunch collard greens, approximately 1 lb, 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 oz smoked ham hock or diced smoked turkey, omit for vegetarian
15 - Hot sauce for serving
16 - Cornbread wedges for serving

# Directions:

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

# Expert Advice:

01 -
  • It tastes like comfort wrapped in a bowl, the kind of meal that makes you sit down and actually finish everything.
  • One pot means less cleanup and more time spent actually enjoying the food with people who matter.
  • It costs almost nothing to make but feels like you've spent hours cooking something precious.
02 -
  • If you skip soaking dried peas overnight, they'll take twice as long to cook and might never get completely tender—it's not just tradition, it's practical.
  • Collard greens release a lot of water as they cook, so uncover the pot in the second half so everything doesn't become watery and lose its character.
  • The vinegar at the end is essential, not optional—it's the ingredient that makes people ask for seconds and wonder what makes yours taste better than others.
03 -
  • Don't skip the apple cider vinegar at the end—it's the ingredient that makes this taste alive and balanced rather than heavy and flat.
  • If your peas are still firm after the cooking time, give them another 15 minutes rather than serving them undercooked—they deserve to be creamy.
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