When it comes to quintessential Southern fare, few dishes evoke the same warmth and tradition as black-eyed peas collard greens. This recipe is a hearty, flavorful, and incredibly satisfying one-pot wonder that brings together the earthy goodness of collard greens with the creamy texture of black-eyed peas, all simmered in a savory broth with smoky undertones. It’s a dish that’s as good for your soul as it is for your plate, perfect for a cozy weeknight dinner or a special holiday gathering.
Key Ingredients for Black-Eyed Peas Collard Greens
To create this soul-satisfying dish, you’ll need a selection of fresh, high-quality ingredients that build layers of flavor. Each component plays a crucial role in achieving that rich, authentic taste.
- 2 pounds fresh collard greens: Washed thoroughly, stems removed, and chopped into 1-inch pieces. Look for vibrant, dark green leaves without blemishes.
- 1 pound dried black-eyed peas: Soaked overnight (or quick-soaked) and drained. Soaking helps them cook more evenly and reduces cooking time.
- 4-6 cups chicken broth or vegetable broth: Low sodium is preferred, allowing you to control the seasoning.
- 1 large yellow onion: Diced.
- 4 cloves garlic: Minced.
- ½ pound smoked ham hock or 4 slices thick-cut bacon: Diced for bacon, or a whole ham hock. This provides the essential smoky flavor.
- 1 tablespoon olive oil or bacon fat: For sautéing.
- 1 teaspoon smoked paprika: Adds depth and a hint of smoky sweetness.
- ½ teaspoon red pepper flakes: Adjust to your spice preference.
- 1 tablespoon apple cider vinegar: A crucial ingredient to brighten the flavors and cut through the richness.
- Salt and freshly ground black pepper: To taste.
- Hot sauce (optional): For serving, to add an extra kick.
How to Make Black-Eyed Peas Collard Greens
This black-eyed peas collard greens recipe is remarkably easy to prepare, delivering a delectable and comforting meal in about an hour and a half of active cooking. It’s a simple stovetop preparation that yields deeply flavorful, tender greens and creamy peas, making it perfect for both beginners and seasoned cooks. Get ready to enjoy a satisfying, rich, and wonderfully rustic dish that will quickly become a household favorite.
● Step-by-Step Instructions:
- Prepare the Black-Eyed Peas: If using dried black-eyed peas, ensure they have been soaked overnight or quick-soaked (bring to a boil, boil for 2 minutes, cover, remove from heat, and let stand for 1 hour). Drain and rinse the peas thoroughly. This helps reduce cooking time and makes them more digestible.
- Sauté Aromatics and Meat: In a large Dutch oven or heavy-bottomed pot, heat the olive oil (or bacon fat if using) over medium heat. If using bacon, add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, reserving the fat in the pot. If using a ham hock, add it to the pot and brown it on all sides for about 5-7 minutes. Add the diced onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the smoked paprika and red pepper flakes, stirring for 30 seconds to release their aromas.
- Combine Ingredients and Simmer: Add the drained black-eyed peas, chopped collard greens, and chicken or vegetable broth to the pot. If using a ham hock, fully submerge it. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer.
- Cook Until Tender: Cook for 1 to 1.5 hours, or until the collard greens are tender and the black-eyed peas are creamy. Stir occasionally to prevent sticking and ensure even cooking. If the liquid reduces too much, add a little more broth or water.
- Finish and Season: Once the collard greens and peas are tender, remove the ham hock (if using). If desired, shred the meat from the ham hock and return it to the pot. Stir in the apple cider vinegar. Season generously with salt and freshly ground black pepper to taste. The vinegar is crucial for balancing the richness and brightening the flavors. If you cooked bacon, stir in the crispy bacon bits now, or save some for garnish.
- Serve: Ladle the black-eyed peas collard greens into bowls and serve hot. A dash of hot sauce is a wonderful addition for those who enjoy a little extra heat.
Soul-Satisfying Black-Eyed Peas Collard Greens
Ingredients
Equipment
Method
- Prepare the Black-Eyed Peas: Ensure the dried black-eyed peas have been soaked overnight or quick-soaked (bring to a boil, boil for 2 minutes, cover, remove from heat, and let stand for 1 hour). Drain and rinse the peas thoroughly.1 pound dried black-eyed peas
- Sauté Aromatics and Meat: In a large Dutch oven, heat the olive oil/bacon fat over medium heat. If using bacon, cook until crispy, remove, and set aside, reserving fat. If using ham hock, brown it on all sides (5-7 mins). Add onion and cook until softened (5-7 mins). Stir in garlic and cook for 1 minute. Add smoked paprika and red pepper flakes, stirring for 30 seconds.1 large yellow onion, 4 cloves garlic, 1/2 pound smoked ham hock or 4 slices thick-cut bacon, 1 tablespoon olive oil or bacon fat, 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes
- Combine Ingredients and Simmer: Add the drained black-eyed peas, chopped collard greens, and broth to the pot. If using a ham hock, fully submerge it. Bring to a boil, then reduce heat to low, cover, and simmer.2 pounds fresh collard greens, 1 pound dried black-eyed peas, 4-6 cups chicken broth or vegetable broth
- Cook Until Tender: Cook for **1 to 1.5 hours**, or until the collard greens are tender and the black-eyed peas are creamy. Stir occasionally. If liquid reduces too much, add more broth or water.
- Finish and Season: Remove the ham hock (shred meat and return it to the pot if desired). Stir in the apple cider vinegar. Season generously with salt and pepper to taste. If using bacon, stir in the crispy bacon bits now.1 tablespoon apple cider vinegar, Salt and freshly ground black pepper
- Serve: Ladle into bowls and serve hot. A dash of hot sauce is a wonderful addition.Hot sauce
Notes
Why You’ll Love This Black-Eyed Peas Collard Greens
You are absolutely going to adore this black-eyed peas collard greens recipe! Its main highlight lies in the incredible depth of flavor achieved through slow simmering, allowing all the smoky, savory elements to meld with the earthy collard greens and tender black-eyed peas. Beyond its deliciousness, making this traditional dish at home is a fantastic way to save money, offering a wonderfully satisfying meal for a fraction of the cost of dining out. What truly elevates this recipe are the flavorful additions of smoked ham hock (or crispy bacon for a quicker option) and a splash of apple cider vinegar at the end, which brightens every bite and cuts through the richness beautifully, creating a perfectly balanced profile.
This dish is a testament to the power of simple ingredients transformed into something extraordinary. If you’ve enjoyed our classic Hoppin’ John recipe, you’ll find this dish offers a similar comforting foundation with the added heartiness of tender greens. It’s an experience that’s rich in flavor, tradition, and homemade goodness, begging you to grab your apron and recreate this magic in your own kitchen!
What to Serve Black-Eyed Peas Collard Greens With
Black-eyed peas collard greens are incredibly versatile and pair wonderfully with a variety of Southern staples and comforting sides. For a truly classic meal, serve them alongside warm, buttery cornbread – perfect for soaking up every last bit of the savory pot liquor. A side of fluffy white rice is another excellent option, providing a neutral base that lets the rich flavors of the greens and peas shine.
For a heartier spread, consider pairing them with fried chicken, baked ham, or even simple pan-seared pork chops. Don’t forget a fresh, crisp salad with a light vinaigrette to balance the richness. And for a perfect Southern dessert to round out the meal, sweet potato pie or peach cobbler would be delightful.
Top Tips for Perfecting Black-Eyed Peas Collard Greens
- Don’t Skimp on the Soaking: Properly soaking dried black-eyed peas is crucial. It speeds up cooking and ensures a more even, creamy texture. If you forget, the quick-soak method (boil 2 mins, rest 1 hour) works wonders.
- The Power of Pot Liquor: The savory broth left after cooking is called “pot liquor” or “potlikker” and it’s liquid gold! Don’t drain it; it’s packed with flavor and nutrients. Serve it with the greens and peas.
- Season in Layers: Start seasoning with your smoked meat and aromatics, then taste and adjust the salt and pepper throughout the cooking process. Remember that broth, especially store-bought, can vary in sodium content.
- The Acid Touch: The apple cider vinegar at the end is non-negotiable. It brightens the whole dish, cuts through the richness of the smoky meat, and makes the flavors pop. Don’t skip it! A squeeze of fresh lemon juice can also work in a pinch.
- Patience is Key: Collard greens need time to break down and become tender. Don’t rush the simmering process. Low and slow is the way to go for truly melt-in-your-mouth greens. If they’re still tough, they need more cooking time.
- Ingredient Substitutions:
- Smoked Ham Hock: If you can’t find a ham hock, use smoked turkey wings or legs for a leaner option, or use extra thick-cut smoked bacon or even a diced piece of smoked sausage (like kielbasa) for a similar smoky flavor. A dash of liquid smoke can also enhance the smoky profile if you’re using unsmoked meat.
- Black-Eyed Peas: Canned black-eyed peas can be used for a quicker version; drain and rinse them, then add them during the last 20-30 minutes of simmering.
- Greens: While collard greens are traditional, you can mix in or substitute other hearty greens like turnip greens or mustard greens. Just note that cooking times might vary slightly.
Storing and Reheating Tips
Black-eyed peas collard greens often taste even better the next day as the flavors have more time to meld. Here’s how to properly store and reheat your leftovers to enjoy them at their best:
- Refrigeration: Allow the dish to cool completely to room temperature before storing. Transfer the black-eyed peas collard greens to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days. The liquid (pot liquor) is crucial for keeping them moist and flavorful, so store them with plenty of broth.
- Freezing: This dish freezes exceptionally well. Once cooled, spoon the greens and peas, along with a good amount of their pot liquor, into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace if using containers, as liquids expand when frozen. Label with the date. It can be stored in the freezer for up to 3 months.
- Reheating (from refrigerator): For best results, reheat on the stovetop over medium-low heat. Transfer the desired portion to a saucepan, adding a splash of chicken or vegetable broth or water if it seems too thick or dry. Stir occasionally until heated through. You can also reheat in the microwave in a microwave-safe bowl, covering it to prevent splatters, and stirring halfway through.
- Reheating (from freezer): Thaw frozen black-eyed peas collard greens overnight in the refrigerator first. Then, reheat on the stovetop as described above, adding extra liquid as needed. Alternatively, you can reheat directly from frozen on the stovetop over very low heat, stirring frequently and adding liquid, until thawed and heated through. Be patient, as this will take longer. For optimal flavor and texture, avoid aggressively boiling when reheating.
Final Thoughts
There’s something truly special about a dish that nourishes both body and soul, and these black-eyed peas collard greens do just that. This recipe isn’t just about combining ingredients; it’s about honoring a tradition of flavor, comfort, and gathering. The smoky richness, the tender greens, the creamy peas, all brightened by that essential touch of vinegar – it’s a symphony of tastes that speaks to the heart of Southern cooking. Whether you’re making it for a holiday feast or a simple weeknight meal, this dish is guaranteed to bring warmth and a satisfying sense of home to your table. So go ahead, embrace the process, savor the aromas, and enjoy every soulful bite of these incredible black-eyed peas collard greens!
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