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black eyed peas collard greens

Soul-Satisfying Black-Eyed Peas Collard Greens

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, smoky broth.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish, Side Dish, Stew
Cuisine: Soul Food, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Greens and Peas
  • 2 pounds fresh collard greens Washed, stems removed, and chopped into 1-inch pieces.
  • 1 pound dried black-eyed peas Soaked overnight (or quick-soaked) and drained.
  • 4-6 cups chicken broth or vegetable broth Low sodium preferred.
Aromatics and Seasoning
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1/2 pound smoked ham hock or 4 slices thick-cut bacon Diced for bacon, or a whole ham hock.
  • 1 tablespoon olive oil or bacon fat For sautéing.
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes Adjust to preference.
  • 1 tablespoon apple cider vinegar Crucial for brightening the flavor.
  • Salt and freshly ground black pepper to taste
  • Hot sauce optional, for serving.

Equipment

  • Large Dutch oven or heavy-bottomed pot

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. Serve: Ladle into bowls and serve hot. A dash of hot sauce is a wonderful addition.
    Hot sauce

Notes

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!
The Power of Pot Liquor: The savory broth left after cooking is called 'pot liquor' and it's liquid gold! Don't drain it; it's packed with flavor and nutrients. Serve it with the greens and peas.