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
Scale
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.
