Black-Eyed Peas With Collard Greens (Printable version)

Hearty Southern dish featuring tender black-eyed peas and silky collard greens, traditionally served with cornbread for a lucky 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 pound, 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 pan cornbread, cut into wedges for serving

# Directions:

01 - If using dried black-eyed peas, rinse thoroughly and soak them 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 for approximately 5 minutes until vegetables are softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - If using smoked ham hock or diced smoked turkey, add to the pot and cook for 2 minutes.
05 - Add the black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir thoroughly to coat the vegetables and peas evenly with the spices.
06 - Pour in the 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 the chopped collard greens and simmer uncovered for an additional 30 minutes until the peas are tender and the greens are silky and flavorful.
08 - Stir in the apple cider vinegar. Remove the bay leaf and ham hock if used; shred any meat and return it to the pot. Season with salt and pepper to taste.
09 - Ladle into bowls and serve hot with wedges of cornbread and a dash of hot sauce if desired.

# Expert Tips:

01 -
  • It tastes like comfort itself, the kind of dish that wraps around you on tough days and reminds you everything will be okay.
  • A single pot means less cleanup and more time spent savoring what you've made, whether you're cooking for yourself or a table full of people.
02 -
  • If you skip soaking the dried peas, they'll still cook but may have thicker skins and take a bit longer; canned peas are not cheating and make this dish accessible on a busy weeknight.
  • The apple cider vinegar at the end is not optional—it's the secret that lifts all the flavors and keeps the dish from tasting heavy or one-dimensional.
03 -
  • If your peas seem to be cooking too slowly, your heat might be too low—they should bubble gently but steadily, never aggressively boiling.
  • Save any leftover ham hock to flavor beans or broth later; that bit of bone has more flavor to give.
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