Southern Black-Eyed Peas with Collard Greens
This Southern Black-Eyed Peas with Collard Greens recipe is a flavorful and comforting classic. Hearty black-eyed peas and tender collard greens are simmered to perfection with smoky ham hock, creating a soul-satisfying dish perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Dinner
- Method: Simmered
- Cuisine: American
Ingredients
Scale
- 1 pound dried black-eyed peas, rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 ham hock
- 8 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound collard greens, washed and chopped
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas and soak them in water for at least 4 hours, or preferably overnight. Drain and rinse again.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the drained black-eyed peas, ham hock, chicken broth, smoked paprika, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 1 hour, or until the peas are tender.
- Add the chopped collard greens and apple cider vinegar. Continue to simmer for another 30-45 minutes, or until the greens are tender.
- Remove the ham hock and shred the meat. Return the shredded ham to the pot.
- Season with salt and pepper to taste. Serve hot.
Notes
Serve with a side of cornbread for a complete Southern meal. For a vegetarian option, omit the ham hock and add smoked paprika for smoky flavor.