black eyed peas collard greens recipe

Written BySheba G Updated On
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The Best black eyed peas collard greens recipe

I have been making black eyed peas and collard greens for years, and it is one of those dishes that just feels like home. My family looks forward to it every New Year’s Day for good luck, but honestly we eat it all winter long because it is so hearty and satisfying. The combination of tender greens and creamy peas with a bit of smoky flavor is something everyone loves, even my kids who usually shy away from vegetables. Plus it is packed with fiber, vitamins, and plant based protein so I feel good about serving it for a healthy weeknight dinner or a big family gathering.

This recipe is simple to put together and uses ingredients you can find at any grocery store. I love that it is a one pot meal that fills the house with an amazing aroma while it simmers. Whether you are making it for a special occasion or just a cozy meal at home, this black eyed peas and collard greens recipe always delivers.

Southern Black Eyed Peas and Collard Greens

4.6 from 1783 votes

A classic Southern dish that combines tender collard greens with creamy black eyed peas in a savory broth. This hearty one pot meal is perfect for New Year’s Day or any cold weather dinner.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Greens and Peas

1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 smoked turkey leg or ham hock
6 cups chicken or vegetable broth
1 pound collard greens, stems removed and chopped
2 cans (15 oz each) black eyed peas, drained and rinsed
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon apple cider vinegar

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes. Add minced garlic and cook for 1 more minute.
2Add the smoked turkey leg or ham hock and pour in the chicken broth. Bring to a boil, then reduce heat to low and let simmer for 20 minutes.
3Add the chopped collard greens to the pot. Stir well, cover, and cook for 15 minutes until the greens are tender.
4Stir in the drained black eyed peas, salt, black pepper, and red pepper flakes if using. Cook for another 10 minutes, uncovered, to let the flavors meld.
5Remove the smoked turkey leg or ham hock. Shred any meat from the bone and return the meat to the pot. Stir in apple cider vinegar. Taste and adjust seasoning. Serve hot.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 30mg🧂Sodium: 780mg🌾Total Carbs: 40g🥦Dietary Fiber: 12g🍬Sugars: 4g🥩Protein: 20g

📝Notes

You can use fresh or frozen black eyed peas if you prefer. If using dried peas, soak them overnight and cook separately before adding to the pot. For a vegetarian version, skip the smoked meat and use vegetable broth with a dash of liquid smoke.

Watch Video Of How Southern Black Eyed Peas and Collard Greens Works

This black eyed peas and collard greens recipe is one I come back to again and again because it is simple, nourishing, and full of flavor. It works for a quiet weeknight dinner or a big family gathering, and everyone always asks for seconds. I hope you give it a try and make it your own.

❓ Frequently Asked Questions About Southern Black Eyed Peas and Collard Greens

1. Do I have to soak the black eyed peas before cooking?

If you are using canned black eyed peas, no soaking is needed just drain and rinse them. For dried peas, yes you should soak them overnight or use a quick soak method to cut down on cooking time.

2. Can I use frozen collard greens instead of fresh?

Yes, frozen collard greens work well in this recipe. Use about 16 ounces of frozen greens and add them directly to the pot without thawing. You may need to cook them a few minutes longer.

3. What can I substitute for the smoked turkey or ham hock?

You can use smoked bacon, smoked sausage, or even a spoonful of liquid smoke for a vegetarian option. The smoky flavor is key to this dish, so do not skip it.

4. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day. You can also freeze this dish for up to 3 months.

5. Why add apple cider vinegar at the end?

The vinegar brightens the dish and balances the earthy flavors of the greens and peas. It also helps cut through any bitterness from the collards.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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