Black-Eyed Peas With Collard Greens (Print View)

Tender peas and silky greens simmered with aromatic vegetables in a flavorful broth.

# 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, 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

→ For Serving

16 - 1 pan cornbread, cut into wedges

# Directions:

01 - If using dried black-eyed peas, rinse thoroughly and soak in cold water overnight. 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, stirring occasionally.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - If using, add ham hock or diced smoked turkey and cook for 2 minutes, stirring to combine with vegetables.
05 - Add 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 in broth and bring to a boil. Reduce heat to a simmer, cover with lid, and cook 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 well-flavored.
08 - Stir in apple cider vinegar. Remove bay leaf and ham hock if used, shred any meat, and return to pot. Season generously with salt and black pepper to taste.
09 - Ladle into serving bowls and serve hot with cornbread wedges and hot sauce on the side if desired.

# Expert Advice:

01 -
  • It transforms simple pantry staples into something that tastes like it took all day, even though it doesn't.
  • The combination of smoky, tangy, and earthy flavors works together like they've known each other forever.
  • Leftovers become even better the next day, which means you're basically getting two meals for one effort.
02 -
  • If you skip soaking dried peas overnight, add an extra 20 minutes to your cooking time, or the texture will be chalky rather than creamy.
  • Apple cider vinegar isn't optional—it's the difference between a flat, one-note dish and something that sings; don't substitute with regular vinegar, which tastes harsh.
  • The longer this sits, the more the flavors marry together, so make it the day before if you can and reheat it gently.
03 -
  • Don't skip the apple cider vinegar step—those few drops transform this from good to genuinely crave-worthy by brightening every single element.
  • If your peas seem tough after simmering, you likely didn't soak them long enough or your broth was too salty from the start; taste and adjust as you go next time.
Go Back