Black-Eyed Peas With Collard Greens (Print Version)

Tender peas and silky collard greens simmered with aromatic vegetables and warm spices for a comforting Southern 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 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 - ½ 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

# 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 onion, celery, and carrot. Sauté until softened, 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 vegetables and peas evenly with 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 an additional 30 minutes until peas are tender and greens become silky.
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 cornbread wedges and a dash of hot sauce if desired.

# Additional Tips::

01 -
  • It tastes even better the next day, so you're basically getting two meals out of one pot.
  • The whole thing comes together in under two hours, yet feels like you've been cooking all day.
  • Works beautifully whether you're feeding six people or just yourself, and freezes like a dream.
02 -
  • Don't skip removing the collard green stems—they're woody and unpleasant, and no amount of cooking will change that.
  • The bay leaf should come out before serving; leaving it in changes the texture and flavor in ways that feel wrong.
  • Soaked peas cook more evenly than unsoaked ones, so take that extra step if your timing allows.
03 -
  • Taste the broth before you add salt—store-bought broth can be salty already, and you can always add more seasoning at the end but you can't take it out.
  • If your peas still seem tough after forty-five minutes, give them another fifteen instead of pushing forward—undercooked peas will ruin the dish.
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