Black-Eyed Peas With Collard Greens (Print Version)

Hearty Southern black-eyed peas with tender collard greens, a soul-warming dish perfect for New Year's celebrations.

# What You 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 oz smoked ham hock or diced smoked turkey, optional
15 - Hot sauce for serving
16 - 1 pan cornbread, cut into wedges for serving

# How-To Steps:

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, diced celery, and diced carrot. Sauté until vegetables are softened, approximately 5 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant and released its essential oils.
04 - If using, add the smoked ham hock or diced smoked turkey and cook for 2 minutes to infuse the broth with smoky flavor.
05 - Add the drained black-eyed peas, bay leaf, smoked paprika, dried thyme, and red pepper flakes. Stir thoroughly to coat all ingredients evenly with the spice blend.
06 - Pour in the broth and bring to a boil. Reduce heat to a low simmer, cover with a lid, and cook for 45 minutes if using dried peas or 20 minutes if using canned peas until they are tender.
07 - Stir in the chopped collard greens and simmer uncovered for an additional 30 minutes until the peas reach full tenderness and the greens develop a silky, flavorful texture.
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 freshly ground black pepper to taste.
09 - Ladle the stew into serving bowls and serve hot with wedges of cornbread and a dash of hot sauce if desired.

# Expert Advice:

01 -
  • It is a traditional Southern staple that brings a sense of comfort and history to your table.
  • The combination of smoky paprika, fresh aromatics, and tangy apple cider vinegar creates a deep, complex flavor profile.
  • It is a versatile one-pot meal that works perfectly for a crowd or as a meal-prep option.
02 -
  • Leftovers keep remarkably well and often taste even better the next day as the flavors have time to fully develop.
  • If using canned peas, adjust the initial simmering time to 20 minutes before adding the greens to maintain the best texture.
  • Always check the ingredients of your broth and cornbread if you need the meal to be strictly gluten-free.
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