Easy Southern Black-Eyed Peas with Collard Greens Recipe!

Alright, come on in, grab a seat! Let’s talk about something near and dear to my heart – and my stomach! Today, we’re making Southern Black-Eyed Peas with Collard Greens. Just the thought of it fills my kitchen with the aroma of comfort and tradition. I can practically smell the smoky undertones mingling with the earthy greens and creamy black-eyed peas. It’s a dish that whispers of family gatherings, cozy evenings, and maybe just a little bit of good luck.

You know, I didn’t always get this recipe right. I remember one Thanksgiving, bless my heart, I tried to rush the process. The black-eyed peas were crunchy, the collards were bitter, and let’s just say the family was…polite. It was then I learned the real secret: time and patience. Good Southern cooking, especially Southern Black-Eyed Peas with Collard Greens, is a slow dance, not a sprint. And trust me, the end result is worth every minute.

What I love about this Southern Black-Eyed Peas with Collard Greens recipe is that it’s become a true staple in my family. It’s hearty, satisfying, and honestly, it’s a lifesaver on busy weeknights. I usually make a big batch on Sunday and we eat it throughout the week. Plus, it’s a great way to get those greens in! When I started working on this recipe, I was aiming for a pork-free southern cooking style to accommodate some dietary needs in the family, so I started experimenting with smoked turkey and different vegetable broths to get that traditional flavor.

It’s funny, because when I first started cooking, I was all about complicated recipes with fancy ingredients. But over time, I’ve realized that the best meals are often the simplest, made with love and shared with the people you care about. My cooking philosophy is all about approachable recipes that bring joy and nourishment to your table. And this Southern Black-Eyed Peas with Collard Greens recipe embodies that perfectly. I love to serve it with a side of my favorite cornbread, because it’s the perfect accompaniment!

So, put on your apron, turn up some good music, and let’s get cooking! I promise, you’re going to love this Southern Black-Eyed Peas with Collard Greens.

Okay, let’s gather our ingredients. Here’s what you’ll need to make this delicious Southern Black-Eyed Peas with Collard Greens. And don’t worry, most of these are pantry staples.

• 1 pound dried black-eyed peas: I always use the dried ones because, honestly, the flavor is just so much better. Plus, they’re way cheaper than canned! Just make sure to sort through them and remove any little stones or debris.
• 1 tablespoon olive oil: For sautéing our aromatics. I find that olive oil has a great flavor profile that doesn’t overpower the other ingredients.
• 1 large onion, chopped: Yellow or white onion works perfectly. It’s the base of our flavor party!
• 2 cloves garlic, minced: Because everything is better with garlic, right?
• 1 teaspoon smoked paprika: This is what gives our dish that smoky depth, especially since we’re doing pork-free southern cooking.
• 1/2 teaspoon dried thyme: Adds a lovely earthy note.
• 1/4 teaspoon red pepper flakes (optional): For a little kick! Feel free to adjust to your liking.
• 8 cups vegetable broth: I prefer low-sodium, so I can control the saltiness of the dish. You could also use chicken broth if you prefer.
• 1 pound collard greens, washed and chopped: Now, here’s a Southern Black-Eyed Peas with Collard Greens trick I learned from my grandma: tear out the tough stems before chopping. It makes the collards so much more tender.
• 1 teaspoon apple cider vinegar: A touch of acidity to balance the flavors.
• Salt and pepper to taste: Don’t be shy with the seasoning!
• Optional: 1 smoked turkey leg or ham hock (for flavor, remove before serving for pork-free version): This is totally optional, but it adds a depth of flavor that’s hard to beat.

When making Southern Black-Eyed Peas with Collard Greens, you can find the best collard greens at your local farmer’s market or grocery store. Look for bunches with vibrant green leaves that aren’t wilted or yellowing. And here’s a cost-saving tip for Southern Black-Eyed Peas with Collard Greens ingredients, buy dried black eyed peas in bulk; it’s so much cheaper that way.

As for storage tips, I keep my dried black-eyed peas in an airtight container in a cool, dark place. They’ll last for months that way. If you have leftover collard greens, wrap them in a damp paper towel and store them in the crisper drawer of your fridge. They should stay fresh for a few days. Speaking of black-eyed peas, you might like this Black Eyed Pea Salad I make!

Alright, let’s get cooking! Here’s how to make this Southern Black-Eyed Peas with Collard Greens recipe step-by-step:

1. Soak the black-eyed peas: Place the dried black-eyed peas in a large bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight. This helps them cook more evenly and reduces the cooking time. I know, it’s a pain, but trust me, it’s worth it. If you’re really short on time, you can use the quick-soak method: bring the peas and water to a boil, then turn off the heat and let them sit for an hour.
2. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic, smoked paprika, thyme, and red pepper flakes (if using) and cook for another minute, until fragrant. Your Southern Black-Eyed Peas with Collard Greens should already smell amazing at this point!
3. Add the black-eyed peas and broth: Drain and rinse the soaked black-eyed peas and add them to the pot. Pour in the vegetable broth and bring to a boil. If you’re using a smoked turkey leg or ham hock, add it now. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the black-eyed peas are tender. I learned the hard way with Southern Black-Eyed Peas with Collard Greens that you need to simmer it low and slow, or else the peas will burst! While the Southern Black-Eyed Peas with Collard Greens is cooking, I usually do the dishes, or fold laundry or watch an episode of my favorite show!
4. Add the collard greens: Stir in the chopped collard greens and apple cider vinegar. Cover the pot and continue to simmer for another 30-45 minutes, or until the collard greens are tender and the flavors have melded together. Don’t worry if your Southern Black-Eyed Peas with Collard Greens seems a little watery at first, the collards will release their moisture and thicken the sauce.
5. Season and serve: Remove the smoked turkey leg or ham hock (if using). Taste the Southern Black-Eyed Peas with Collard Greens and season with salt and pepper to taste. Serve hot and enjoy!

In my kitchen, Southern Black-Eyed Peas with Collard Greens usually takes about 2 hours from start to finish, including the soaking time. But the hands-on time is only about 30 minutes.

Now, if you’re looking for a faster version, you could try using an instant pot! Here’s a recipe for Instant Pot Black-Eyed Peas – Simply Happy Foodie. Also, another thing that helps to enhance the depth of the Southern Black-Eyed Peas with Collard Greens is to add some dried bay leaves, which I forgot to include in the initial ingredients list. So sorry, but bay leaves really adds to the savory flavor.

My family loves this Southern Black-Eyed Peas with Collard Greens when I serve it with a big hunk of cornbread. The sweetness of the cornbread is the perfect counterpoint to the savory, earthy flavors of the peas and greens. And honestly, what’s Southern Black-Eyed Peas with Collard Greens without cornbread?

This Southern Black-Eyed Peas with Collard Greens is perfect for New Year’s Day, of course! It’s a Southern tradition to eat black-eyed peas and collard greens on New Year’s Day for good luck and prosperity in the coming year. The black-eyed peas represent coins, and the collard greens represent paper money. Who am I to argue with tradition? I love hop-n-john for New Year!

But honestly, I make this Southern Black-Eyed Peas with Collard Greens year-round. It’s such a comforting and satisfying meal, especially on a cold winter night. If you have extra Southern Black-Eyed Peas with Collard Greens, it tastes even better the next day! The flavors really meld together overnight. I like to reheat it in a saucepan over low heat, or in the microwave.

As for presentation, I like to serve my Southern Black-Eyed Peas with Collard Greens in a rustic bowl, garnished with a sprig of fresh thyme or a sprinkle of red pepper flakes. It’s simple, but it looks beautiful and inviting. One fun seasonal variation on this recipe is to add some chopped sweet potatoes in the fall, which adds another layer of sweetness.

Friends always ask for this Southern Black-Eyed Peas with Collard Greens recipe when they come over for dinner. It’s a crowd-pleaser! It’s one of those recipes that just seems to bring people together. And that’s what cooking is all about for me. If you like this recipe, you might also like my Lasagna Soup with Ricotta Mozzarella

Okay, let’s tackle some of the most common questions I get about making Southern Black-Eyed Peas with Collard Greens.

• Do I have to soak the black-eyed peas? Technically, no, you don’t have to soak them. But I highly recommend it. Soaking helps the peas cook more evenly and reduces the cooking time. Plus, it makes them easier to digest. If you’re really short on time, you can use the quick-soak method, or use canned black-eyed peas. But, I think soaking it overnight is key for me.
• Can I use canned black-eyed peas? Yes, you can! Just drain and rinse them before adding them to the pot. You’ll also need to reduce the amount of broth you use, since the canned peas are already cooked. I’d recommend starting with about 4 cups of broth.
• Can I make this in a slow cooker? Absolutely! That’s one way I make my slow cooker black eyed peas! Sauté the aromatics in a skillet, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
• How do I make this vegan? It’s easy to create a vegan collard greens recipe! Just make sure you’re using vegetable broth and omit the smoked turkey leg or ham hock. You can add a teaspoon of liquid smoke for a similar smoky flavor.
• My collard greens are bitter! What did I do wrong? Collard greens can be a little bitter sometimes. To reduce the bitterness, try blanching them in boiling water for a few minutes before adding them to the pot. Or, add a little extra apple cider vinegar or lemon juice to the dish.
• How long does this last in the fridge? Southern Black-Eyed Peas with Collard Greens will last for 3-4 days in the fridge. Make sure to store it in an airtight container.
• Can I freeze this? Yes! Southern Black-Eyed Peas with Collard Greens freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container. It will last for up to 3 months in the freezer.

You know what I do when my Southern Black-Eyed Peas with Collard Greens tastes a little bland? I add a dash of hot sauce! It really wakes up the flavors. Black eyed pea recipes for New Year’s Eve I saw a post and many people had different things they would add to give their Southern Black-Eyed Peas with Collard Greens the flavors they desired!

This Southern Black-Eyed Peas with Collard Greens recipe is more than just a meal to me. It’s a connection to my heritage, a reminder of family gatherings, and a symbol of good luck and prosperity. It’s also a reminder of my journey as a home cook, from struggling with bitter collards to perfecting this dish. I hope it brings you and your family as much joy as it brings mine.

• Don’t skip the soaking! It really does make a difference.
• Taste and season as you go! This is key to getting the flavors just right.
• Be patient! Good Southern cooking takes time.

As for variations, I’ve tried adding smoked sausage, diced ham, and even a can of diced tomatoes to this Southern Black-Eyed Peas with Collard Greens recipe. They were all delicious!

My husband loves it with the smoked sausage, while my kids prefer it with just the vegetables. But honestly, no matter how you make it, this Southern Black-Eyed Peas with Collard Greens is a winner. I really hope that you give this recipe a try. Don’t be afraid to experiment and make it your own. Add your favorite vegetables, spices, or seasonings.

And remember, cooking is all about having fun and sharing good food with the people you love. Now that you have my version of Southern Black-Eyed Peas with Collard Greens, make it yours!