Black-Eyed Peas With Collard Greens (Printable)

Tender peas and silky greens simmered with aromatic vegetables in a flavorful broth for this classic Southern dish.

# What You Need:

→ 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, 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

→ For Serving

16 - 1 pan cornbread, cut into wedges

# Directions:

01 - If using dried black-eyed peas, rinse thoroughly under cold water and soak 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 chopped onion, celery, and carrot. Sauté for approximately 5 minutes until vegetables are softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant. If using ham hock or smoked turkey, add it now and cook for 2 minutes.
04 - Add the black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir all ingredients to evenly coat the vegetables and peas with the spices.
05 - Pour in the broth and bring to a boil. Reduce heat to a simmer, cover with a lid, and cook for 45 minutes if using dried peas or 20 minutes if using canned peas.
06 - Add the chopped collard greens and simmer uncovered for an additional 30 minutes, until the peas are tender and the greens are silky and fully flavored.
07 - 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 black pepper to taste.
08 - Transfer to serving bowls and serve hot with wedges of cornbread and hot sauce on the side if desired.

# Expert Advice:

01 -
  • It tastes even better the next day, so meal prep becomes your friend instead of a chore.
  • One pot means less cleanup and more time actually enjoying the food with people you care about.
  • The combination of tender peas and silky greens feels like a warm hug on the coldest days.
  • It's endlessly flexible—vegetarian, meat-based, whatever your table needs.
02 -
  • Don't skip soaking dried peas overnight—rushed cooking leaves them grainy instead of creamy inside, and that texture is everything.
  • The greens will seem to turn almost black as they cook down for a long time, and that's not burning, that's deepening flavor, so trust the process.
  • Apple cider vinegar is not optional if you want the dish to taste bright and balanced instead of dull and one-note.
03 -
  • If your peas are taking longer than expected to soften, the water quality or age of the dried peas might be the culprit, so adding a pinch of baking soda helps them break down faster without affecting taste.
  • Tear the cornbread into chunks instead of cutting it—rough edges absorb the broth better and feel more homemade.
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