Black-Eyed Peas With Collard Greens (Printable)

Hearty Southern comfort with tender peas and greens, perfect for New Year's celebrations or any cozy dinner.

# What You 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 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 - ½ 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
16 - 1 pan cornbread, cut into wedges for serving

# How To Make It:

01 - If using dried black-eyed peas, rinse thoroughly and soak in cold water overnight. Drain and set aside before cooking.
02 - Heat a splash of oil in a large Dutch oven or soup pot over medium heat. Add chopped onion, celery, and carrot. Sauté until softened, approximately 5 minutes.
03 - Stir in 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 to incorporate flavors.
05 - Add black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir to coat vegetables and peas evenly with spices.
06 - Pour in broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 45 minutes for dried peas or 20 minutes for canned peas until peas begin to soften.
07 - Stir in chopped collard greens and simmer uncovered for 30 minutes until peas are 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 pepper to taste.
09 - Ladle into bowls and serve hot with cornbread wedges and a dash of hot sauce if desired.

# Expert Tips:

01 -
  • It's a complete meal in one pot that actually tastes better the longer it sits, making it perfect for meal prep or feeding a crowd without stress.
  • The combination of tender peas and silky greens with that subtle smoky undertone feels indulgent but comes together with minimal effort.
  • There's something deeply satisfying about a dish that's vegetarian-friendly but still rich enough to feel like Sunday dinner.
02 -
  • Never skip removing the collard green stems—they stay tough no matter how long you cook them, and they'll give you an unpleasant texture if left in.
  • The vinegar at the end is not optional; it's what separates a flat, one-note dish from something with layers and brightness that makes you reach for another spoonful.
  • Leftovers genuinely taste better the next day as the flavors deepen and marry together, so make extra without guilt.
03 -
  • If your dried peas seem old (from the back of your pantry), they may take longer to soften—start checking at 40 minutes instead of waiting the full 45 to avoid mushy peas.
  • Taste the broth before you add the peas; if it doesn't taste good on its own, the final dish won't either, so adjust seasoning at the start rather than scrambling at the end.
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