Black-Eyed Peas With Collard Greens (Printable)

Tender peas and silky collard greens simmered with aromatic vegetables in a flavorful broth for a hearty 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, 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, optional
16 - 1 pan of cornbread, cut into wedges for serving

# Directions:

01 - If using dried black-eyed peas, rinse thoroughly and soak overnight in cold water. Drain and set aside.
02 - In a large Dutch oven or soup pot, heat 1 tablespoon of oil 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.
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 to coat vegetables and peas evenly with spices.
06 - Pour in broth and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for 45 minutes if using dried peas or 20 minutes if using canned peas.
07 - Add chopped collard greens and simmer uncovered for an additional 30 minutes until peas are tender and greens are silky.
08 - Stir in apple cider vinegar. Remove bay leaf and ham hock if used. Shred any meat from the ham hock and return to pot. Season with salt and black pepper to taste.
09 - Transfer to serving bowls and serve hot with cornbread wedges and hot sauce on the side if desired.

# Expert Tips:

01 -
  • It's the kind of one-pot meal that fills your kitchen with warmth while you barely lift a finger after the initial prep.
  • Black-eyed peas are naturally creamy without any cream, and collard greens become impossibly silky after simmering in that flavorful broth.
  • This dish tastes even better the next day, making it perfect for meal prep or feeding a crowd without stress.
02 -
  • Don't skip the overnight soak if using dried peas, or you'll find yourself waiting well over two hours instead of the promised time.
  • The greens will seem like a lot when you first add them, but they shrink dramatically as they cook, so don't hold back—that's where the silky texture comes from.
03 -
  • If your greens taste too bitter, add a tiny pinch more sugar or an extra splash of vinegar to balance it—this is a learned adjustment that changes everything.
  • Use a Dutch oven for this because the heavy bottom distributes heat evenly and the lid keeps everything moist without creating too much steam.
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