Black-Eyed Peas With Collard Greens (Print Version)

Hearty Southern comfort with tender peas and silky greens

# Ingredient List:

→ Legumes & Greens

01 - 2 cups dried black-eyed peas, rinsed and soaked overnight, or 3 cans (15 oz each), drained and rinsed
02 - 1 large bunch collard greens (approximately 1 pound), stems removed, leaves chopped

→ Aromatics

03 - 1 large yellow 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 cornbread, cut into wedges for serving

# How-To Steps:

01 - If using dried black-eyed peas, rinse them thoroughly and soak overnight in cold water. 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.
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 low, cover, and simmer 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 and fully flavored.
08 - Stir in apple cider vinegar. Remove bay leaf and ham hock if used; shred any meat and return to pot. Season with salt and pepper to taste.
09 - Ladle into bowls and serve hot with cornbread wedges and hot sauce on the side if desired.

# Helpful Tips:

01 -
  • It's impossibly forgiving—dried or canned peas work equally well, so you can make this on a whim or plan ahead.
  • The longer it simmers, the better it gets, meaning you can prep and largely forget about it while life happens around you.
  • One pot, real food, and enough warmth in a bowl to cure almost any bad mood.
02 -
  • Don't add salt early in the cooking process or the peas will never soften properly—wait until the very end when everything is already tender.
  • The vinegar is not optional; it's the secret that prevents this dish from tasting one-dimensional and flat, so don't skip it no matter what.
03 -
  • Don't be afraid to let this simmer longer than the recipe suggests—an extra fifteen minutes will only deepen and smooth out all the flavors.
  • If you're vegetarian but want that smoky depth, add a smoked salt or liquid smoke instead of the ham hock, and nobody will miss the meat.
Go Back