Save Experience the soul of Southern cooking with this comforting bowl of Black-Eyed Peas With Collard Greens. This traditional dish is a staple of New Year’s celebrations, representing luck and prosperity, but its rich, smoky flavor makes it a favorite all year round. Combining tender legumes with slow-simmered greens, it's a hearty meal that warms you from the inside out.
Save The secret to this dish lies in the slow simmer, which allows the earthy black-eyed peas to soften while the collard greens become silky and infused with the aromatic blend of garlic, onions, and spices. Whether you use a traditional ham hock for smokiness or keep it vegetarian, every spoonful offers a complex depth of flavor that defines Southern comfort food.
Ingredients
- Legumes & Greens: 2 cups dried black-eyed peas (or 3 cans, drained and rinsed), 1 large bunch collard greens (about 1 lb), stems removed, leaves chopped.
- Aromatics: 1 large onion, finely chopped, 3 cloves garlic, minced, 2 celery stalks, diced, 1 medium carrot, diced.
- Seasonings: 1 bay leaf, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon crushed red pepper flakes (optional), Salt and freshly ground black pepper, to taste.
- Liquids: 6 cups vegetable broth (or chicken broth), 1 tablespoon apple cider vinegar.
- Optional Additions: 4 oz smoked ham hock or diced smoked turkey (omit for vegetarian), Hot sauce, for serving.
- For Serving: 1 pan of cornbread, cut into wedges.
Instructions
- Step 1
- If using dried black-eyed peas, rinse and soak them overnight in cold water. Drain and set aside.
- Step 2
- In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add onion, celery, and carrot. Sauté until soft, about 5 minutes.
- Step 3
- Stir in the garlic and cook for 1 minute until fragrant.
- Step 4
- If using, add the ham hock or smoked turkey and cook for 2 minutes.
- Step 5
- Add the black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir to coat the vegetables and peas in the spices.
- Step 6
- 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).
- Step 7
- Add the chopped collard greens and simmer, uncovered, for another 30 minutes, until the peas are tender and the greens are silky and flavorful.
- Step 8
- 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.
- Step 9
- Serve hot with wedges of cornbread and a dash of hot sauce, if desired.
Zusatztipps für die Zubereitung
For the best results, ensure you rinse your dried black-eyed peas thoroughly before soaking. Using a heavy-bottomed Dutch oven is ideal as it retains heat consistently, allowing the greens to cook down slowly without burning. If you are using canned peas, add them later in the process to prevent them from becoming too mushy.
Varianten und Anpassungen
This recipe is highly adaptable. For a fully vegetarian or vegan version, simply omit the smoked meat and use a high-quality vegetable broth. If collard greens are not available at your local market, you can easily substitute them with kale or mustard greens, which offer a similar texture and earthy taste.
Serviervorschläge
Serve this dish steaming hot in shallow bowls with a generous wedge of golden cornbread on the side. The cornbread is essential for soaking up the delicious broth. For those who enjoy a bit of heat, a few dashes of hot sauce or a sprinkle of extra red pepper flakes can brighten the flavors. Pair it with iced tea or a light white wine for a complete Southern experience.
Save Whether you are looking for a lucky start to the new year or a wholesome weeknight dinner, these black-eyed peas and collard greens provide a satisfying and nutritious escape. Enjoy the deep, traditional flavors of the South in every bite.
Recipe Questions & Answers
- → Should I use dried or canned black-eyed peas?
Dried peas offer better texture and flavor but require overnight soaking and longer cooking. Canned peas work well for a quicker version, reducing simmering time to about 20 minutes. Both yield delicious results.
- → Can I substitute other greens for collard greens?
Absolutely. Kale, mustard greens, or turnip greens work beautifully. Each brings a slightly different flavor profile—mustard greens add some peppery bite, while kale offers a milder taste.
- → Is this dish traditionally vegetarian?
While many Southern versions include smoked ham hock or turkey for depth, it's easily made vegetarian by using vegetable broth and omitting meat. The smoked paprika still provides a savory, smoky element.
- → Why do people eat this on New Year's Day?
In Southern tradition, black-eyed peas represent luck and prosperity for the coming year, while collard greens symbolize wealth (their green color resembling money). This combination makes it a beloved New Year's Day dish.
- → How long do leftovers keep?
Leftovers refrigerate well for up to 5 days and actually develop deeper flavors as the ingredients meld together. The dish also freezes beautifully for up to 3 months.
- → What's the purpose of apple cider vinegar?
The vinegar brightens the earthy flavors and helps cut through the richness. It also aids in making the collard greens more tender and balances the smoky, savory notes.