Black-Eyed Peas With Collard Greens (Print Version)

Hearty Southern combination of tender black-eyed peas and silky collard greens, perfectly spiced and simmered until rich and flavorful.

# What You’ll Need:

→ Legumes & Greens

01 - 2 cups dried black-eyed peas, rinsed and soaked overnight, or 3 cans 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
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
15 - Hot sauce for serving
16 - 1 pan cornbread, cut into wedges for serving

# How to Make It:

01 - If using dried black-eyed peas, rinse thoroughly and soak overnight in cold water. Drain and set aside before cooking.
02 - In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add chopped onion, celery, and carrot. Sauté until vegetables are soft, approximately 5 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - If using ham hock or smoked turkey, add to the pot and cook for 2 minutes.
05 - Add black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir to coat the vegetables and peas evenly in the spices.
06 - 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.
07 - Add chopped collard greens and simmer uncovered for another 30 minutes, until peas are tender and greens are silky and flavorful.
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 pepper to taste.
09 - Serve hot with wedges of cornbread and a dash of hot sauce if desired.

# Additional Tips::

01 -
  • It's one of those rare dishes that tastes better as leftovers, so you're actually winning by making extra.
  • The combination of tender peas and silky greens creates this perfect textural contrast that keeps you coming back for another spoonful.
  • You can make it vegetarian without sacrificing any of that deep, smoky flavor that makes the whole kitchen smell like home.
02 -
  • Don't skip soaking dried peas unless you're prepared for an extra hour of cooking time and less consistent texture.
  • The collard greens should go in toward the end, not at the beginning, or they'll cook down to nothing and lose their character.
03 -
  • If your broth tastes weak, simmer it uncovered for a few minutes at the end to concentrate the flavors instead of adding more salt.
  • The apple cider vinegar is the secret move that prevents this from tasting heavy—don't skip it, and consider adding a touch more if something feels off.
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