Black-Eyed Peas With Collard Greens (Printable)

Tender peas and silky greens simmered with aromatic vegetables create this soul-warming Southern classic.

# Components:

→ 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 lb, 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 - 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
16 - Vegetable oil for sautéing

→ For Serving

17 - Cornbread wedges

# Method:

01 - If using dried black-eyed peas, rinse and soak in cold water overnight. Drain and set aside.
02 - In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add onion, celery, and carrot, sautéing until soft, 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.
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.
07 - Add chopped collard greens and simmer uncovered for another 30 minutes until peas are tender and greens are silky.
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 - Serve hot with cornbread wedges and hot sauce as desired.

# Expert Advice:

01 -
  • It's proof that humble ingredients—dried peas, tough greens, basic aromatics—transform into something deeply satisfying when given time and attention.
  • The whole pot comes together in under two hours, which means you can serve something that tastes like you've been cooking all day without actually losing your afternoon.
  • It's naturally vegetarian if you skip the meat, but hearty enough that nobody notices it's missing.
02 -
  • If you skip soaking dried peas because you're in a hurry, you'll be waiting closer to two hours instead of one—I learned this the hard way on a day I thought I was being clever.
  • Don't salt the peas while they're cooking; wait until the very end or they'll tighten up and stay hard, which defeats the entire purpose of this patient, gentle dish.
03 -
  • If your dried peas still seem tough after soaking, give them an extra fifteen minutes in the pot—some batches are just stubbornly thicker-skinned than others, and that's okay.
  • The secret that changed everything for me was understanding that collard greens aren't trying to crunch—they want to soften and almost melt into the broth, so don't rush that step or try to keep them firm.
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