Black-Eyed Peas With Collard Greens (Print)

Hearty Southern-style black-eyed peas and tender collard greens simmered with aromatic vegetables and smoked spices.

# Ingredients:

→ Legumes & Greens

01 - 2 cups dried black-eyed peas or 3 cans, drained and rinsed
02 - 1 large bunch collard greens, about 1 pound, 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 for non-vegetarian option
13 - 1 tablespoon apple cider vinegar

→ Optional Additions

14 - 4 ounces smoked ham hock or diced smoked turkey, omit for vegetarian
15 - Hot sauce for serving

→ For Serving

16 - 1 pan cornbread, cut into wedges

# Directions:

01 - If using dried black-eyed peas, rinse and soak them overnight in cold water. 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. Sauté until soft, approximately 5 minutes.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - If using, add the ham hock or smoked turkey and cook for 2 minutes.
05 - Add the black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir to coat the vegetables and peas in the spices.
06 - Pour in the 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 the chopped collard greens and simmer, uncovered, for another 30 minutes, until the peas are tender and the greens are silky and flavorful.
08 - Stir in the apple cider vinegar. Remove the bay leaf and ham hock if used; shred any meat and return it to the pot. Season with salt and pepper to taste.
09 - Serve hot with wedges of cornbread and a dash of hot sauce if desired.

# Expert Tips:

01 -
  • It's forgiving: This dish actually tastes better when you're not overthinking it, which means even if you're distracted or experimenting, it comes out delicious.
  • It gets better as it sits: The flavors deepen and marry together overnight, making it one of the rare meals that rewards you for having leftovers.
  • It feeds a crowd without fussing: You throw everything in one pot and let time do the heavy lifting while you do something else.
02 -
  • Don't skip the overnight soak for dried peas: I learned this the hard way when my peas stayed stubbornly crunchy after an hour; the soak makes the difference between tender and slightly tough.
  • Collard greens need time to become silky: The thirty minutes of simmering isn't arbitrary; it's when they transform from sturdy to luxurious, which is exactly when they taste best.
03 -
  • Taste your broth before you use it: Store-bought broth varies wildly in saltiness, so know what you're working with and adjust your seasoning at the end rather than adding more salt to the pot.
  • Don't skip removing the stems from the collards: Those tough center ribs won't soften no matter how long you cook them, and taking thirty seconds to remove them makes every bite better.
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