Black-Eyed Peas With Collard Greens (Print Version)

Tender peas and silky collard greens simmered with aromatic vegetables in a flavorful broth for classic Southern comfort.

# What You’ll Need:

→ 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 lb), 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 oz smoked ham hock or diced smoked turkey, optional
15 - Hot sauce for serving

→ For Serving

16 - 1 batch cornbread, cut into wedges

# How-To Steps:

01 - Rinse dried black-eyed peas thoroughly under cold water and soak overnight in cold water to cover. Drain and set aside before cooking. If using canned peas, drain, rinse, and set aside.
02 - Heat a splash of neutral oil in a large Dutch oven or soup pot over medium heat. Add chopped onion, celery, and carrot. Sauté, stirring occasionally, until softened and translucent, approximately 5 minutes.
03 - Stir in minced garlic and cook for 1 minute, stirring constantly until fragrant.
04 - If using ham hock or smoked turkey, add to the pot and cook for 2 minutes, stirring to incorporate.
05 - Add prepared black-eyed peas, bay leaf, smoked paprika, dried thyme, and red pepper flakes. Stir thoroughly to coat vegetables and peas evenly with spices.
06 - Pour broth over pea mixture and bring to a rolling boil. Reduce heat to low, cover partially, and simmer for 45 minutes for dried peas or 20 minutes for canned peas, until peas begin to soften.
07 - Add chopped collard greens to the pot and simmer uncovered for an additional 30 minutes until peas are completely tender and greens are silky and deeply 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 freshly ground black pepper to taste.
09 - Ladle into serving bowls and serve hot with cornbread wedges and hot sauce on the side.

# Expert Hints:

01 -
  • It's forgiving enough for beginners but tasty enough to impress anyone at your table.
  • The whole pot comes together while you're doing other things, making it perfect for busy days that need comfort food.
  • Leftovers taste even better the next day, so you're basically getting two meals out of one effort.
02 -
  • Don't skip rinsing canned peas—it removes the starchy liquid that can make the dish cloudy and slightly gritty.
  • The collard greens will look like they're taking over the pot at first, but they melt down into silky ribbons that make each spoonful luxurious.
03 -
  • If your collard greens seem particularly tough, blanch them quickly in boiling salted water for 2 minutes before adding to the pot—they'll cook faster and stay bright.
  • Make a double batch and freeze half; you'll thank yourself on a cold day when comfort food is exactly what you need.
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