Black-Eyed Peas With Collard Greens (Printable View)

Tender peas and silky collard greens simmered with aromatic vegetables and smoky spices for a comforting Southern classic.

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

# Best Practices:

01 -
  • It's a one-pot wonder that requires minimal hands-on time once everything gets simmering.
  • The flavors deepen as it sits, making it perfect for cooking ahead or enjoying leftovers that somehow taste better than the original meal.
  • You can easily make it vegetarian without sacrificing any of that soul-satisfying depth.
02 -
  • Don't skip the overnight soak if using dried peas, it makes a real difference in texture and actually reduces the cooking time significantly.
  • The collard greens will seem like a lot at first, but they collapse down dramatically, so don't worry about overfilling your pot.
  • That apple cider vinegar isn't optional, it's the secret that transforms this from good to craveable.
03 -
  • If your collard greens are particularly tough, massage them with a bit of oil before chopping to break down the fibers and reduce cooking time.
  • A ham hock is worth seeking out at the butcher counter because it adds a depth of flavor that's difficult to replicate any other way.
  • Make this recipe on a Sunday and let the flavors develop throughout the week, serving it for quick weeknight dinners that taste like you spent hours cooking.
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