Hearty Southern dish with tender peas and silky greens, traditionally served with cornbread for a lucky, satisfying meal.
# 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, 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 - ½ 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
15 - Hot sauce for serving
16 - 1 pan cornbread, cut into wedges for serving
# How to Cook:
01 - If using dried black-eyed peas, rinse thoroughly under cold water and soak overnight in cold water. Drain and set aside before cooking.
02 - In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add chopped onion, celery, and carrot, then sauté for about 5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - If using smoked ham hock or turkey, add it to the pot and cook for 2 minutes.
05 - Add the black-eyed peas, bay leaf, smoked paprika, dried thyme, and red pepper flakes. Stir well to coat the vegetables and peas evenly with 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 to the pot 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 black pepper to taste.
09 - Ladle into bowls and serve hot with cornbread wedges and hot sauce on the side if desired.
