Black-Eyed Peas With Collard Greens (Print Version)

A hearty Southern dish featuring tender black-eyed peas and silky collard greens, perfect for New Year's traditions or cozy family dinners.

# 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 pound, stems removed and leaves chopped

→ Aromatics

03 - 1 large yellow onion, finely chopped
04 - 3 garlic cloves, 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

→ For Serving

16 - 1 pan cornbread, cut into wedges

# How to Make It:

01 - If using dried black-eyed peas, rinse under cold water 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 chopped onion, celery, and carrot. Sauté until softened, approximately 5 minutes.
03 - Stir in the 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 the black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir to coat the vegetables and peas evenly with the spices.
06 - Pour in the broth and bring to a boil. Reduce heat to a simmer, cover with a lid, and cook for 45 minutes for dried peas or 20 minutes for canned peas.
07 - Add the chopped collard greens and simmer uncovered for an additional 30 minutes until the peas are tender and the greens are silky and flavorful.
08 - Stir in the apple cider vinegar. Remove the bay leaf and ham hock if used, shred any meat, and return to the pot. Season with salt and pepper to taste.
09 - Ladle into bowls and serve hot with cornbread wedges and hot sauce if desired.

# Additional Tips::

01 -
  • It's forgiving enough for a weeknight but elegant enough to feed a crowd without fussing.
  • The flavors deepen as it sits, meaning you can make it ahead and actually enjoy your guests instead of hovering over the stove.
  • One pot means more time talking and less time scrubbing dishes afterward.
02 -
  • Collard greens need at least 30 minutes of simmering or they'll taste tough and bitter; rushing this step costs you the whole dish.
  • If your peas aren't tender after the cooking time, the broth wasn't hot enough or your heat was too low—older dried peas especially need patience and steady heat.
  • Salt the broth, not just the finished dish, so the peas cook in seasoned liquid and absorb flavor from the inside.
03 -
  • If you're short on time, use canned black-eyed peas and reduce your simmering time to 50 minutes total, adjusting the collard greens timing so they cook for about 30 minutes.
  • The apple cider vinegar at the end is what transforms this from good to extraordinary—don't skip it or substitute it, as the acidity is irreplaceable.
  • Toast your spices by adding them to the hot oil before the broth, so they release their essential oils and create deeper, rounder flavors throughout the dish.
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