If you are craving a heartwarming, soulful meal that delivers a perfect balance of flavors and textures, the Black-Eyed Peas with Collard Greens and Smoked Ham Hock Recipe is exactly what you need. This nourishing Southern classic merges tender black-eyed peas with vibrant collard greens infused with the smoky depth of a ham hock, creating a dish that feels like a warm hug on a plate. Whether you are making it for a cozy family dinner or sharing it with friends, this recipe will quickly become one of your favorites thanks to its rich aroma, delightful seasonings, and comforting vibes.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that each play a crucial role in building its familiar Southern charm. From the creamy black-eyed peas to the earthy collard greens and that unmistakable smoky ham hock, every element delivers flavor, texture, and vibrant color that make this dish truly special.
- Black-eyed peas: The star of the dish, they add creamy texture and hearty protein.
- Collard greens: These sturdy leafy greens soften beautifully and bring a slightly bitter balance.
- Smoked ham hock: Infuses the recipe with deep, savory smokiness essential for authenticity.
- Onion: Adds a subtle sweetness and foundational flavor.
- Garlic: Delivers an aromatic punch that brightens the entire dish.
- Celery and carrot: Classic mirepoix duo lending subtle earthiness and texture.
- Bay leaf: Provides gentle herbal notes while simmering gently.
- Smoked paprika: Enhances smoky depth and vibrant color.
- Dried thyme: Brings a warm, herbal undertone to the dish.
- Crushed red pepper flakes (optional): Adds a touch of heat for those who like a little kick.
- Vegetable or chicken broth: Serves as the cooking liquid that carries all flavors harmoniously.
- Apple cider vinegar: Provides a bright finishing acidity that balances richness.
- Hot sauce and cornbread wedges: Perfect accompaniments for serving, offering heat and comforting carbs.
How to Make Black-Eyed Peas with Collard Greens and Smoked Ham Hock Recipe
Step 1: Prepare Black-Eyed Peas
If you’re using dried black-eyed peas, the first step is to rinse them well and soak overnight to shorten cooking time and ensure tenderness. This soaking process not only helps them cook evenly but also improves their digestibility, setting you up for that perfect creamy texture.
Step 2: Sauté Aromatics
Begin by heating a splash of oil in a large Dutch oven over medium heat. Toss in the chopped onion, celery, and carrot and sauté for about 5 minutes until their natural sweetness starts to emerge and the vegetables soften. This flavorful base will elevate the entire dish.
Step 3: Bloom Garlic and Add Meat
Stir in the minced garlic and cook for just a minute until fragrant—this step releases its essential oils without burning. Then, add the smoked ham hock or diced smoked turkey to the pot, cooking briefly to meld their smoky richness with the vegetables.
Step 4: Season and Toast Spices
Next, add the black-eyed peas along with the bay leaf, smoked paprika, thyme, and optional crushed red pepper flakes. Toss everything together to ensure the peas and vegetables are evenly coated in the spices, allowing flavors to develop while toasting lightly.
Step 5: Simmer Peas
Pour in the broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let the peas cook gently—about 45 minutes for dried peas or 20 minutes if using canned until tender but not mushy. This slow simmer is key to unlocking depth and creaminess.
Step 6: Add Collard Greens
Stir in the chopped collard greens and continue to simmer uncovered for another 30 minutes. The greens will soften, absorb the smoky flavors, and provide a gorgeous dark green contrast to the creamy peas.
Step 7: Finish and Season
Remove the bay leaf and fish out the ham hock, shredding any meat from it before returning it to the pot. Stir in the apple cider vinegar to add balance with bright acidity, then season generously with salt and freshly ground black pepper to taste.
How to Serve Black-Eyed Peas with Collard Greens and Smoked Ham Hock Recipe
Garnishes
Add a splash of your favorite hot sauce for some heat and a sprinkle of freshly chopped herbs like parsley or green onions to introduce a fresh pop of color and flavor. These simple touches can make the dish feel elevated and personalized.
Side Dishes
Nothing pairs better with this comforting dish than warm, buttery cornbread wedges. Their slightly sweet crumb perfectly complements the smoky, savory peas and greens. For a hearty meal, consider serving alongside creamy mashed potatoes or fluffy rice to soak up all that flavorful broth.
Creative Ways to Present
Try serving the Black-Eyed Peas with Collard Greens and Smoked Ham Hock Recipe in rustic bowls drizzled with a little extra virgin olive oil or melted butter for shimmer. Another fun idea is to spoon the mixture over crispy fried green tomatoes or use it as a filling for a savory pot pie or stuffed bell peppers, giving this classic a fresh twist.
Make Ahead and Storage
Storing Leftovers
After the meal, let the dish cool completely before transferring leftovers to an airtight container. Stored properly in the refrigerator, the flavors will deepen overnight, and the dish will stay delicious for up to 4 days.
Freezing
If you’d like to save this soulful dish for later, it freezes beautifully. Portion the leftovers into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. Black-eyed peas with collard greens and smoked ham hock recipe components maintain their flavor and texture well for up to 3 months frozen.
Reheating
To bring the leftovers back to life, reheat gently on the stovetop over low to medium heat, stirring occasionally and adding a splash of water or broth if needed. Microwave works fine too, just be sure to cover and stir halfway through to heat evenly without drying out the peas and greens.
FAQs
Can I make this recipe vegetarian or vegan?
Absolutely! Simply omit the smoked ham hock or smoked turkey and use vegetable broth. To add a smoky flavor without meat, you can include smoked paprika, liquid smoke, or smoked salt. The dish will still be hearty and full of flavor.
Do I have to soak the dried black-eyed peas overnight?
While soaking dried peas overnight shortens cooking time and promotes even tenderness, you can cook them unsoaked; just expect to increase simmering time by 20 to 30 minutes and watch closely for doneness.
Can I use frozen collard greens instead of fresh?
Yes, frozen collard greens are a convenient alternative. Just add them after the peas have cooked and simmer until tender. Since frozen greens can be softer, adjust cooking time accordingly to avoid overcooking.
What is the best way to remove meat from the ham hock?
Once the peas have simmered and the ham hock is tender, remove it from the pot and let it cool slightly. Use two forks to shred the meat off the bone, then stir it back into the pot for that smoky meatiness in every bite.
How spicy is this dish? Can I adjust the heat?
The dish has a mild warmth from the smoked paprika and optional crushed red pepper flakes. You can easily customize the heat by adding more or less crushed red pepper or serving hot sauce on the side, so everyone can enjoy it at their preferred spice level.
Final Thoughts
There is something genuinely magical about the union of black-eyed peas, collard greens, and smoked ham hock in this recipe. It’s a comforting, soulful dish that nourishes both body and spirit, infused with layers of flavor and history. I wholeheartedly encourage you to try the Black-Eyed Peas with Collard Greens and Smoked Ham Hock Recipe—it’s sure to become a beloved staple in your kitchen and on your dinner table.
Print
Black-Eyed Peas with Collard Greens and Smoked Ham Hock Recipe
- Prep Time: 15 minutes (plus overnight soaking if using dried peas)
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes (excluding soaking time)
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Southern American
- Diet: Low Fat
Description
A hearty and flavorful Southern classic, Black-Eyed Peas with Collard Greens combines tender black-eyed peas simmered with aromatic vegetables, smoky ham or turkey, and nutrient-rich collard greens. Served with a splash of apple cider vinegar and accompanied by hot sauce and cornbread, this dish offers a comforting and nutritious meal perfect for any occasion.
Ingredients
Beans and Greens
- 2 cups dried black-eyed peas, rinsed and soaked overnight, or 3 cans (15 oz each), drained and rinsed
- 1 large bunch collard greens, approximately 1 lb, stems removed and leaves chopped
Vegetables and Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 1 medium carrot, diced
Spices and Seasonings
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes, optional
- Salt and freshly ground black pepper to taste
- 1 tablespoon apple cider vinegar
Liquids
- 6 cups vegetable broth or chicken broth for non-vegetarian option
Meat (Optional)
- 4 oz smoked ham hock or diced smoked turkey (omit for vegetarian)
To Serve
- Hot sauce
- Cornbread wedges
Instructions
- Prepare Black-Eyed Peas: If using dried black-eyed peas, rinse them thoroughly under cold water and soak overnight in cold water. Drain well and set aside.
- Sauté Aromatics: In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add the chopped onion, celery, and carrot. Sauté for approximately 5 minutes until the vegetables are softened.
- Bloom Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Add Meat (Optional): If you are using ham hock or smoked turkey, add it to the pot and cook for 2 minutes to release flavor.
- Season and Toast: Add the black-eyed peas, bay leaf, smoked paprika, dried thyme, and optional crushed red pepper flakes. Stir thoroughly to coat all vegetables and peas evenly with the spices.
- Simmer Peas: Pour in the broth and bring the mixture to a boil. Then reduce the heat to low, cover with a lid, and simmer for 45 minutes if using dried peas or 20 minutes if using canned peas.
- Add Greens: Add the chopped collard greens to the pot, leaving it uncovered, and simmer for another 30 minutes until the black-eyed peas are tender and the greens have a silky, deeply flavored texture.
- Finish and Season: Stir in the apple cider vinegar. Remove the bay leaf and the ham hock if used; shred any meat from the ham hock and return it to the pot. Season the dish with salt and freshly ground black pepper to taste.
- Serve: Ladle the black-eyed peas and collard greens into bowls and serve hot with cornbread wedges and hot sauce on the side for an added kick.
Notes
- Soaking dried black-eyed peas overnight reduces cooking time and improves texture.
- For a vegetarian version, omit the ham hock or smoked turkey and use vegetable broth.
- Adjust the amount of crushed red pepper flakes and hot sauce according to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This dish freezes well; reheat gently on the stovetop with a splash of broth or water if needed.
- Collard greens can be substituted with kale if preferred.
